Glorious Shrimp Tacos (Amazing toppings!)


Glorious Shrimp Tacos

(Developed over 3 years by Jon Snell, Grandy Streets, & Alex Early)




2 avocados, chopped

1 lime, juiced

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp black pepper

2 tsp minced cilantro

4 tsp minced red onion

4 tsp olive oil




Mix it all together…  It is a good idea to make this component last for two reasons.  #1, you don’t want the avocado turning brown while you are cooking the other stuff, so plan to prep everything and wait until the last minute to cut open the avocados and mix them in.  #2, if you make it ahead of time you will eat all on chips, tortillas, or off your fingers before the rest of the stuff is ready, and you DO NOT want to miss having this in the shrimp tacos!




1/2 cup sour cream

2 tsp hot sauce

1/2 tsp salt

1/4 tsp black pepper

1 tsp garlic powder



You can make this FIRST and throw into the fridge so the flavors can meld.



2 cups – thin sliced red cabbage

1/2 cup – carrots julienned/grated

1/2 cup – thin sliced red onion

4 tbsp – chopped fresh cilantro

1/4 cup – rice wine vinegar

1/8 cup – canola oil

Honey to taste

Celery seed to taste

Salt & Pepper to taste


1 lb shrimp


Marinade for the Shrimp (Alex does this every time without fail)


1/2 cup – soy sauce 

1/2 cup – cooking sherry

4 tbsp – honey

2 tbsp – sesame oil

4 cloves – minced garlic

2 tbsp – minced ginger

Sprinkle with crushed red pepper flakes


Shell & de-vein shrimp, salt and pepper

Preheat a skillet on medium heat, quickly sauté shrimp & garlic in olive oil 3-5 minutes until pink and opaque.  They say a perfectly cooked shrimp is a “C” shape not an “O”.



I know vinegar to oil ratio generally is the other way around, but trust me 2 vinegar to 1 oil is the way to go in this case.  For the honey we do a good spiral drizzle over the top.  For the celery seed, a good sprinkling over the top (it’s easy to put too much celery seed, but DO NOT go without).  We like a lot of S&P but remember you can always add more, but you can’t take away.  You also want to make this early in the process so the flavors can marinate some, but again not so far ahead that things get wilty…


6 Flour Tortillas

Amazing – heat about ½” of canola oil in a skillet on medium high, toss in one tortilla at a time until they start to blow up a bit, not long maybe 15-30 seconds, so they are still pliable, but the light frying opens up the flavor a shocking amount. Salt the hot tortillas ever so slightly…



Red Pepper Jelly

This is the MOST important ingredient.  Your heart will sing songs to heaven…



Pepper Jack Cheese/ 4 cheese Mex



Take one fried tortilla

Spread a thin layer of red pepper jelly on one side

Spread a dollop of Screamin’ Sour Cream on top of that

Sprinkle cheese

Add 3-5 shrimp (I will sometimes cut these in half depending on the size)

Sprinkle more cheese

Sprinkle smashed lime tortilla chips

Add a dollop of Holy Guacamole

Finish with a good spoonful of Sanctified Slaw

Go ahead and make 2-3 per plate

Pair with IPA

Alternate - Try on hard shell tostados instead of soft shell flour

Sweet Chili Chicken Grilled Cheese Sandwich


5 tablespoons olive oil

1 small onion, sliced

2 tablespoons balsamic vinegar

1 tablespoon butter, room temp

Rye bread sliced how you like it

1/2 cup monterey jack, shredded

1/2 cup sharp cheddar, shredded

2 Chicken breasts

4 cloves garlic minced

Salt and pepper

Sweet chili sauce

2 teaspoons sesame seeds

1 tablespoon loosely packed basil, chopped

1 tablespoon chopped cilantro




Heat the oil in a pan over medium-high heat.


Add chopped onions, caramelize them adding salt, pepper, olive oil, and balsamic vinegar.


Add slits to the chicken breasts about 1/2 inch apart, add salt, pepper, garlic, and some olive oil. Grill chicken breasts.


Butter one side of the bread, place in the pan butter side down, add half of the cheese, then the sliced the chicken, sweet chili sauce, cilantro, other half of cheese, other side of bread, and toast in the pan. 




Pimento Cheese, Pickled Fried Green Tomatoes, and Bacon Rémoulade



Paula Deen’s Pimento Cheese



3 ounces cream cheese, at room temperature

1 cup packed, coarsely grated extra-sharp Cheddar cheese

1 cup packed, coarsely grated Monterey Jack cheese

½ cup mayonnaise, or more to taste

⅛ teaspoon garlic powder

3 tablespoons minced pimentos (sweet pickled red or cherry peppers)

1 teaspoon grated onion


Bacon Rémoulade (By Melissa Clark)

½ pound bacon (about 6 thick slices)

½ pound pickled green tomatoes, finely chopped, plus pickling liquid

1 tablespoon minced fresh chives, plus more for serving

1 egg yolk

¼ teaspoon coarse kosher salt

½ cup neutral oil, like grapeseed, safflower or canola

¼ cup olive oil


Fried Tomatoes


1 teaspoon coarse kosher salt

1 teaspoon black pepper

3 large unripe green tomatoes, sliced 1/4-inch thick

1 ½ cups all-purpose flour

4 large eggs, beaten with a splash of water

1 ½ cups cornmeal (or use just a box cornbread mix!!!)

Hot sauce, for serving


Bacon Rémoulade



Step 1

Make the bacon rémoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.


Step 2

In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.


Step 3

Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make rémoulade. Save remaining relish for serving.


Step 4

Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.



Step 5

Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with rémoulade, bacon and pickled green tomato relish and hot sauce.

Roast Beef Sandwich w/ Melted Provolone, Caramelized Onions, Grainy Mustard, And Horseradish Mayo


3 tablespoon olive oil

1 white onion, sliced

2 tablespoons balsamic vinegar

1/2 cup water

4 buns cut in half (toasted/broiled)

4 slices provolone

1 lb roast beef, sliced thinly

2 tablespoons mayonaise

1 tablespoon horseradish

1 tablespoon grainy mustard

1 handful arugula



Heat the oil in a pan over medium heat

Add the onions and caramelize them first using the olive oil and then adding the balsamic. (The longer you can break the onions down, the better). 

Mix the mayonnaise, horseradish, and mustard.

Butter and broil the buns, pull them out, pile on the beef, add the provolone, put back in the broiler until the cheese is melted, add the onions and horseradish mix and serve. 


Pork Belly Tacos w/ Watermelon Salsa





  • 2-½ lbs. boneless skinless pork belly, cut into large chunks approx. 4 oz. each
  • 1 c. fresh squeezed orange juice
  • 1 c. white distilled vinegar
  • 4-6 cloves garlic, crushed
  • 1-2 Tbsp. annatto paste
  • crushed red pepper (optional)
  • salt & pepper
  • vegetable oil



1.  Preheat the oven to 350 degrees F and position the rack in the center of the oven.

2.  Lightly score the pork belly on the fat side by making a few 1/8″ deep cuts.  Generously season the pork belly with salt and pepper.  Heat a few tablespoons of oil in a large skillet or flame-proof roasting dish over medium high heat until it shimmers.  Lightly sear the pieces of pork belly on each side.

3.  Drain the excess fat from the pan and position the pieces of belly with the fat side down.  Add the orange juice, vinegar, garlic, annatto paste, and a pinch of crushed red pepper so that the liquid comes halfway up the pieces of meat. Cover the pan tightly with aluminum foil and bake in the oven 1-1/2 to 2 hours until the meat pulls apart easily with a fork.

4. While the pork is cooking, prepare the garnishes.

5.  When the pork is cooked, let it rest covered in the cooking liquid for 5-10 minutes before pulling apart.  Once it has rested, shred the meat with a pair of forks, or your fingers and mix it with just enough of the braising liquid to coat each morsel.  Add salt to taste.



  • 3 cups cubed, seedless watermelon
  • Juice from 1 1/2 limes
  • 1 cup peeled, diced jicama
  • 1/4cup chopped fresh cilantro
  • 2 tablespoons seeded, minced jalapeño
  • 1/2large red onion, peeled/minced
  • Salt, to taste


Sweet Tea Fried Chicken Tacos w/ Crispy Onions and Jalapeño Cheddar Corn Slaw and Chipotle Honey


    •    1 1/2 pounds chicken breast, cut into slider size pieces

    •    3/4 cups buttermilk

    •    1 1/2 cups sweet tea

    •    1 tablespoon kosher salt

    •    3 cups corn flake crumbs

    •    3 tablespoons whole wheat flour

    •    2 teaspoons seasoned salt

    •    1/4 -1/2 teaspoon cayenne pepper

    •    a good pinch of pepper

    •    8-12 cornbread brioche slider buns or your favorite slider buns, buttered + toasted

    •    Crispy Onions

    •    2 large white onions, halved and then sliced very thin

    •    2 cups buttermilk

    •    2 cups flour

    •    1 tablespoon kosher salt

    •    pinch of pepper + cayenne pepper

    •    oil, for frying

    •    Jalapeno Cheddar Corn Slaw

    •    2 cups shredded green cabbage or cabbage slaw

    •    2 ears grilled corn, kernels removed from the cob

    •    2 jalapeños, seeded + chopped

    •    1/4 cup fresh parsley or cilantro, chopped

    •    1/2 cup sharp cheddar cheese, diced

    •    1 lemon, juiced

    •    2 teaspoons rice vinegar

    •    pinch of salt and pepper

    •    Chipotle Honey

    •    1/3 cup honey, warmed

    •    1 chipotle chili, minced



Tacos (The original recipe made these as sliders, link below)

Add the chicken to a large bowl and pour the buttermilk, sweet tea and salt over the chicken. Toss well, cover and refrigerate overnight. 

The next day preheat the oven to 475 degrees F. Line a baking sheet with a silpat, foil or parchment paper and spray or brush with olive oil. 

Add the corn flakes crumbs, flour, seasoned salt, cayenne and pepper to medium sized bowl. Stir to combine. 

Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the chicken with cooking spray or a mist of olive oil. Drizzle the 4 tablespoons melted butter over the chicken. 

Bake for 10-12 minutes, then reduce the heat to 400 degrees F. Bake for 10-12 minutes more, then flip the chicken over and gently spray with olive oil. Place back in oven for another 15-20 minutes or until the chicken is cooked through and the juices run clean. Serve with the slaw, crispy onions and chipotle cheddar (all below). 

Crispy Onions

Add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 30 minutes to 1 hour. 

Meanwhile add the flour, salt, pinch of cayenne and pinch of pepper to a bowl and give it a good toss. 

When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. 

Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. 

Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn. 

Jalapeño Cheddar Corn Slaw

In a bowl toss together the grilled corn, shredded cabbage, jalapeños, chopped parsley or cilantro, lemon juice, rice vinegar, salt and pepper. Cover and place in the fridge until ready to serve. Just before serving stir in the cheddar cheese. 

Chipotle Honey

In a bowl mix together honey and chipotle pepper. Serve drizzled over the chicken. 

To assemble

The original recipe called for these to be served as sliders. I’m sure they’re unreal. However, I’m a taco-enthusiast, and therefore, that’s what happened here. So, deep fry a small flour tortilla, spoon up the chicken, drizzle with the chipotle honey. Top with slaw and crispy onions. SERVE!

Indian Fry Bread Tacos




3 cups All-purpose Flour

1/2 teaspoon Salt

3 teaspoons Baking Powder (slightly Rounded Teaspoons)

3/4 cups Milk

 Water As Needed To Get Dough To Come Together

 Vegetable Shortening Or Lard For Frying

1 lb. ground sirloin. I prepped my in the skillet with ground cumin, garam masala, salt, and pepper. Just keep seasoning until you're happy with it. 

Preparation Instructions

Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

When you're ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go. 

When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds. 

Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces. 

Serve warm!

Recipe found here:

Directions for the Mexican Street Corn


Preheat oven to 325. Cover the corn in olive oil, add salt and pepper, and roast in your oven for about 35-40 minutes. Take out and add light mayo (heavy if you like), sprinkle with chili powder, cilantro, and a wedge of lime juice. This time I took the corn off the cob and used a good bit of goat cheese in it as well. Super creamy.

Grilled Octopus w/ Chickpeas and Oregano


FOR THE OCTOPUS: (same as above)

  • 3 ½ pounds octopus (preferably previously frozen)
  • 1 large onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 fennel bulb, coarsely chopped
  • 2 bay leaves
  • 2 tablespoons red pepper flakes
  • 2 tablespoons coriander seeds
  • 6 garlic cloves, peeled
  • 1 bottle dry white wine
  • 3 wine corks (yes, corks!)
  •  Salt to taste


  • 2 oranges, quartered and crushed
  • 1 lemon, quartered and crushed
  • 1 teaspoon red pepper flakes
  • 4 cloves garlic, peeled and smashed
  • ¼ cup olive oil


  • 1 cup red wine vinegar
  •  cup sugar
  • 1 small onion, thinly sliced
  • 2 tablespoons lemon juice
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped parsley
  •  Salt and freshly ground black pepper to taste
  • 2 cups cooked chickpeas, washed and drained


  • 2 oranges, quartered and crushed
  • 1 lemon, quartered and crushed
  • 1 teaspoon red pepper flakes
  • 4 cloves garlic, peeled and smashed
  • ¼ cup olive oil
  • Sprinkle with a bit of cotija cheese

  1. For the octopus: preheat the oven to degrees. In a large pot, combine all of the ingredients (the corks are believed to tenderize the octopus) and season with salt. Cover with a lid and slowly bring to a boil over medium-low heat. Place in the oven and cook until the octopus is easily pierced with a knife, 1 to 1 1/2 hours. Let cool to room temperature in liquid. Remove the octopus and, using scissors, separate the tentacles from the body. Discard the head and beak.
  2. For the marinade: combine all the ingredients in a large bowl. Marinate the tentacles for at least 30 minutes. Preheat a grill to high heat.
  3. For the salad: in a small saucepan, bring the vinegar and sugar to a boil over medium heat. Add the onions and remove from the heat. Allow to cool. Strain the liquid.
  4. Grill the octopus over high heat for about 1 minute; turn the tentacles and cook for 1 more minute.
  5. In a medium bowl, whisk together the lemon juice and the olive oil. Add the oregano and parsley and season with salt and pepper. Add the pickled onions and chickpeas and mix well. To serve, spoon the chickpea mixture onto plates and place the octopus on top.


Discovered here:

Lemon Greek Grilled Chicken, Turkish Dolmas, and Traditional Greek Salad



Greek Lemon Chicken


  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don't have lemon zest)
  • 1 tsp. Greek Seasoning
  • 1 tsp. poultry seasoning
  • 1 tsp. dried oregano
  • black pepper to taste
  • Put some slits every 1/4 inch in the chicken breast and then put it in a bag, add the marinade and let it sit in the fridge for a couple of hours. 


Turkish Dolmas

Short Rib Tacos, Salted Lime Cabbage, Pickled Onions, Toasted Cumin Sour Cream, & Mexican Street Corn



Pork Ribs

  • 2.5 pounds of beef short ribs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 8 ounces of beer (Corona or an IPA)
  • 8 six-inch tortillas (try both flour and corn)
  • 1 purple onion




  • In a frying pan add about 4 or 5 tablespoons of olive oil and fry your tortillas for a moment. Just watch them toast and pull them.
  • Lime Salted Slaw
  • 1/2 small head of green cabbage, thinly sliced
  • 1 lime, zest and juice
  • 3/4 cup lime juice
  • 1/4 cup red wine vinegar
  • 1 tablespoon of salt to boil in sauce pan
  • 4 ounces fresco cheese, crumbled
  • Pickled Onions
  • 1 purple onion
  • 4 limes juiced


Mexican Street Corn

  • 4 ears of corn
  • 3 tablespoons olive oil
  • Mayo
  • Salt
  • Pepper
  • 4 limes juice
  • Chili powder
  • 4 tablespoons of fresh chopped Cilantro


Directions for the Short Ribs

(Do this early in the morning)! Get your short ribs and make the seasoning mixing in a small bowl (salt, pepper, smoked paprika, garlic powder, onion powder, ground cumin). Pan sear your short ribs in a large skillet in butter for about a minute. Take them out and put them in the crockpot and then sprinkle your seasoning over them. Add your beer. Turn your crockpot on low and let them cook for 8 hours. At hour 7 go and turn them over in the sauce one time.The meat will literally be falling off the bones! Remove the bones and shred the beef. 


Directions for the Pickled Onions

  • Thinly slice one onion, place in a bowl, add the juice of four limes, and place in the fridge.
  • Directions for the Salted Lime Slaw
  • In a large bowl combine your cabbage, lime zest, lime juice, and a bit of salt. Then put in the fridge. Also! Scroll down to the God's Own Shrimp Tacos and make the "Sanctified Slaw." I tried it on these and it was brilliant!!

Toasted Cumin Sour Cream

Take about 2 table spoons of cumin seeds and toast them for about a minute in your skillet. Scrape them into about 2 cups worth of sour cream, add 1 tablespoon of garlic powder, stir well. Place this is the fridge and let the flavors meld.

Directions for the Mexican Street Corn


Preheat oven to 325. Cover the corn in olive oil, add salt and pepper, and roast in your oven for about 35-40 minutes. Take out and add light mayo (heavy if you like), sprinkle with chili powder, cilantro, and a wedge of lime juice. 

Vanilla Bean Orange Zest & Cinnamon Creme Brûlée



  • 1 1/4 cups heavy cream

    •    1/2 cup whole milk

    •    4 large strips of orange zest from 1 orange, each 2 inches long

    •    1/2 cinnamon stick

    •    3 large egg yolks

    •    1/3 cup sugar, plus more for topping

    •    1 1/2 teaspoons pure vanilla extract

Preheat oven to 200° F. Put six baking dishes (each holding about 3/4 cup of liquid) on a baking sheet lined with parchment paper.

In a small saucepan combine cream, milk, orange zest and 1/2 cinnamon stick and bring to just a boil. Cover pan and remove from heat. Let steep for 30-45 minutes. Strain mixture, reheat over medium heat.

In a medium bowl, whisk the egg yolks, sugar and vanilla together until well blended but not airy. Still whisking, drizzle in about one quarter of the hot liquid—this will warm the yolks so they won’t curdle. Whisking constantly, slowly pour in the remainder of the cream and milk. Strain the custard into the baking dishes.

Bake the custards for 50-60 minutes, or until the centers are set. Let the custards cools to room temperature on a wire rack. Cover each custard with plastic wrap and refrigerate for at least three hours, but preferably overnight.

To caramelize the tops, sprinkle the top of one custard with about a tablespoon of granulated sugar. Brown with kitchen torch until golden and bubbling. Wait until bubbles stop before serving. Continue with remaining custards.

This is also super good by taking a fresh pineapple, chopping it up, and caramelizing the pineapple and putting that on top of the creme brûlée as well. 


Discovered here:

Bananas Foster



1 stick Butter (salted) 

1 cup Packed Dark Brown Sugar

1/2 cup (to 3/4 Cup) Heavy Cream

1/2 cup Dark Rum

2 whole Bananas, Sliced Diagonally Into Thick Slices

1/2 cup Chopped Walnuts Or Pecans

 Dash Of Cinnamon


Melt butter, add brown sugar, stir in well, add cream, slice bananas diagonally and add to the pan, add walnuts for a moment, then add the rum (careful if you're cooking over an open flame!), ignite it and burn off the alcohol. Serve over vanilla ice cream. 

Discovered here:  (This woman is a pure genius). 

Cherry Chipotle Pulled Pork Sliders w/ Cilantro Lime Cole Slaw




3 pound boneless pork shoulder roast

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon canola oil

1/2 cup ketchup

1/2 cup apple cider vinegar

1/4 cup Imperial Sugar Dark Brown Sugar

2 chipotle peppers packed in adobo sauce

3 tablespoons adobo sauce, from chipotle pepper can

1 teaspoon cinnamon

1/2 cup dried sweet cherries

2 cloves garlic, peeled and roughly chopped

Sandwich or slider buns

Cilantro Lime Slaw

1/4 cup canola oil

1 tablespoon white wine vinegar

1/4 cup fresh cilantro, chopped

3 tablespoons fresh lime juice

2 tablespoons mayonnaise

1/4 teaspoon salt

1/8 teaspoon black pepper

12 ounces packaged coleslaw


Rub pork shoulder evenly with salt and pepper. In a large sauté pan, heat oil over high heat. Place pork shoulder roast in sauté pan and sear each side until browned, about 3 minutes a side. Once roast is browned place it in slow cooker.

In a bowl, stir to combine ketchup, apple cider vinegar, brown sugar, chipotle peppers, adobo sauce, and cinnamon. Pour over pork roast and add cherries and garlic to slow cooker. Cover and cook on low for 8 hours or on high for 4 hours.

To create Cilantro Lime Slaw, whisk to combine canola oil, white wine vinegar, cilantro, lime juice, mayonnaise, salt and pepper in a large bowl. Add coleslaw and toss to evenly coat coleslaw with dressing.

When pork shoulder roast is finished cooking and is fork tender, remove roast from slow cooker and place on a cutting board. With a fork, pull roast until shredded. Return pulled pork to slow cooker and stir to coat with remaining cooking juices.

Serve alone or on sandwich or slider buns topped with slaw.


Discovered here:

Savory Chicken n' Waffles Sandwiches



2 cups (250 grams) all-purpose flour

¼ cup (55 grams) light-brown sugar

1 teaspoon (8 grams) baking soda

1 ½ teaspoons (6 grams) baking powder

½ teaspoon (4 grams) salt

2 teaspoons (14 grams) freshly cracked black pepper

3 large eggs, room temperature

⅓ cup (76 grams) unsalted butter, melted and cooled

2 cups (484 grams) buttermilk, room temperature

6 slices bacon, cooked and crumbled

1 cup (100 grams) cheddar cheese, shredded

5 scallions (green onions) thinly sliced

cooking spray, for waffle iron


Preheat waffle iron.

In a large bowl stir together the flour, brown sugar, baking soda, baking powder, salt and black pepper. Make a well in the center of the bowl and set aside.

Crack the eggs into a small bowl and whisk together. Pour into the center of the dry ingredients. Add the melted butter and buttermilk. Using a wooden spoon, stir the waffle batter until just combined. It should be sightly lumpy. If the batter appears to be too thick, add a splash of buttermilk and stir until pouring consistency is reached. Fold in the cooked chopped bacon, shredded cheddar cheese, and sliced green onions.

Lightly grease the waffle iron with cooking spray or melted butter. Pour in about ½ cup batter in each waffle cavity, more or less depending on size of waffle iron. Cook until the waffles are golden brown and crispy. Mine were about 4 to 6 minutes. Place the cooked waffles on a cooling rack set over a baking sheet. Place in a 200° F oven to keep the waffles warm until ready to eat. Continue cooking until all the batter is used up. Serve warm with maple syrup or maple mustard sauce (recipe follows). Or make them into fried chicken and waffle sandwiches (recipe follows). Waffles will keep in the fridge for up to 4 days. To rewarm, place the waffles on a baking sheet in a 300° F oven for about 5 minutes until crispy. Enjoy!

Discovered here:


(This man deserves a handshake). 

Chicken w/ Mustard Cream Sauce



*Super easy weeknight meal here



4 whole Boneless, Skinless Chicken Breasts

2 Tablespoons Olive Oil

2 Tablespoons Butter

3 whole Garlic Cloves, Minced

1 cup Brandy (or White Wine If Preferred)

1 Tablespoon (heaping) Dijon Mustard

1 Tablespoon (heaping) Grainy Mustard

1/4 cup (to 1/2) Heavy Cream

1/4 cup (to 1/2) Chicken Broth

 Salt And Pepper, to taste


*Amount of cream and broth has slightly decreased; add more as needed.

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. 

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. 

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. 

Serve chicken with a green salad, spooning the sauce over the top.


Discovered here:


Chicken Tikka Masala & Paratha Bread

This was an absolute blast to make! Such a good day working with some fun ingredients. I saw this a while back on Jamie Oliver's Instagram and then came across it a couple of days ago and couldn't get it out of my mind. So... I made it today. 

Here's the link. I barely deviated from it....

Also! Some new friends just did this as well with a step-by-step guide to making this fantastic dish as well! Here's the link!


Potato Nests with Sour Cream and Smoked Salmon




1 1/2 lbs russet potatoes (large)

1/4 cup smoked salmon (thinly sliced, 2 oz., plus a small amount for garnish)

1 tbsp grated lemon peel

3/4 cup sour cream

1/2 tsp salt

1 pinch black pepper

parsley leaves (Small, optional)


In a large saucepan, bring unpeeled potatoes and enough cold water to cover to a boil over high heat. Reduce heat, cover and simmer potatoes until just cooked, about 20 minutes. Drain potatoes, let cool and then refrigerate for at least 1 hour, until cold.

Meanwhile, pulse smoked salmon and lemon peel in a food processor, scraping down bowl. Add sour cream and process until combined. Refrigerate, covered, until ready to serve.

Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)

Bake potato nests until edges are dark golden, about 25 minutes. Cowl nests in pans for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. (Nests may be made up to 4 hours ahead; leave at room temperature.)

Preheat oven to 375°F. Place potato nests on a clean, large baking sheet and bake until heated through and crisp, 6 to 8 minutes. Transfer potato nests to a platter. Using a small spoon, dollop about 1 tsp. sour cream mixture into each potato nest and top each with a tiny strip of smoked salmon and, if desired, a parsley leaf. Serve right away.


Vietnamese Tacos w/ Thai Cucumber Radish Salsa, Cilantro Sour Cream, Candied Jalapeños, Black Cherry Jam




3 beef strip steaks (about 2 1/2 lb.) 

1/4 cup fish sauce  

1/4 cup rice wine vinegar

2 tablespoons grated fresh ginger  

3 garlic cloves, minced

2 tablespoons sugar  

2 tablespoons honey  

1 tablespoon sesame oil  

1 teaspoon freshly ground pepper  

1/2 medium-size red onion, sliced

8 (6-inch) soft taco-size flour tortillas, (fry these in canola, as usual) 


Vietnamese Dipping Sauce

1/2 cup water

1/4 cup fish sauce

1/4 cup white vinegar

3 tablespoons sugar

2 tablespoons fresh lime juice

2 garlic cloves, minced

1 serrano pepper or Thai chile pepper, sliced and seeded


Toppings: thinly sliced red cabbage, matchstick carrots, thinly sliced red onion, chopped fresh cilantro, chopped fresh mint, cucumber slices


1. Place steaks in a large zip-top plastic freezer bag. Whisk together fish sauce and next 7 ingredients. Stir in red onion, and pour mixture over steaks in freezer bag. Seal and chill 8 to 24 hours, turning once.

2. Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade.

3. Grill steaks 7 to 8 minutes on each side or to desired degree of doneness, turning every 3 to 5 minutes. Cover loosely with aluminum foil, and let stand 10 minutes.

4. Cut steaks diagonally across the grain into thin strips, and serve in warm flour tortillas with Vietnamese Dipping Sauce and desired toppings.

Thai Cucumber Radish Salad


1/2 cup rice wine vinegar

3 tablespoons sugar

2 tablespoons light oil (canola)

1 pound daikon radish, peeled, thinly sliced

1 English cucumber, thinly sliced

1 red bell pepper, seeded, thinly sliced

1 teaspoon crushed red pepper flakes

20 fresh basil leaves


Assemble by deep frying your tortillas in canola oil, spread black cherry jam across the tortilla, and build it up as you like from there.