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Lean on classics like sandwiches or stews, but with a little New Orleans flair—try our classic muffuletta or our shrimp po’ boy burgers (hot tip: turn them into sliders!), or make a big batch ...
Enter the meatball sub bite—a juicy herb and garlic meatball stuffed with mozzarella cheese, wrapped in crisp and chewy pizza dough, and served with spicy marinara. 😍 Get the Meatball Sub ...
Shrimp and Veggie Quesadillas Make these cheesy quesadillas for a seafood-loving crew. With ancho chile powder, salsa verde, and a hint of citrus, there's so much flavor inside.
"Spicy Jalapeno Popper Burger" (grass-fed organic 80/20 beef patty mixed with eggs, breadcrumbs, sautéed onions, and barbecue seasoning, topped with white cheddar, tomatoes, arugula, two jumbo jalapeno poppers stuffed with cream cheese and feta cheese, and three onion rings, drizzled with house-made chili-infused mayo on a toasted ciabatta bun ...
Layer rolls with a couple of ingredients, like sliced Cheddar and dill pickle, before popping into the oven. Get the Ham and Cheese Sliders recipe . mike garten
Shrimp and Grits – grits, made with cornmeal butter, shredded sharp cheddar and jack cheeses, and heavy cream, shaped into triangle cakes, floured and deep-fried, topped with local sautéed shrimp slathered with a sauce made with rendered bacon grease, chopped onion, green peppers and Cajun andouille sausage, shrimp stock, salt, pepper ...
"No. 10's Beef Wellington" – seared beef tenderloin wrapped in a puff pastry and stuffed with a portobello Marsala sauce (made with chopped portobello mushrooms, red wine, and dried herbs), baked in oven and topped with an onion bordelaise (made with red wine and beef demi-glace), served with a side of bourbon sweet potatoes and roasted ...
Meanwhile, season chicken on both sides with salt, pepper, and 1 teaspoon Cajun seasoning. In a medium skillet over medium-high heat, heat oil. Cook chicken, undisturbed, until seared and a crust ...