If you grew up in the Midwest, you know there’s no end of delicious comfort food! And of those, Swedish Meatballs are an indulgence high on my personal list! The Twin Cities (Minneapolis & St. Paul) is home to a large number of Scandinavian Americans, so as you might guess, Swedish Meatballs are very popular, especially during the Holidays.
Hot & Smokin’ Po’ Boy Spice
When I make my marvelous Shrimp Po’ Boys (adapted from Tyler Florence) I always take a minute to whip up extra of this little spice mixture used in those Po’ Boys. I call it Hot & Smokin’ Po’ Boy Spice. Actually, I don’t limit this spice mixture to just Po’ Boys; I’ve started mixing it up even when I am not making them and started using it on all kinds of things. I like it so much it’s kinda become a signature “house” seasoning at my place.
Hot & Smokin’ Po Boy Spice
Tilapia with Crusted Herb Topping
This simple bread crumb, herb and olive oil topping works well with almost all fish and takes seconds to make…the idea was “stolen” from Tyler Florence who used it on a belly of Wild Atlantic Salmon. Sorry, salmon, you’ve just turned into budget friendly Tilapia.
Tilapia with Crusted Herb Topping
Ratatouille
Ratatouille has become a favorite at home, surprisingly much liked by my meat-loving, nearly adult son! The flavors of this Provencal vegetable stew are outstanding; it tastes like summer, fresh and vibrant. That’s one reason he loves it!
Ratatouille
Shrimp Po’ Boys
Tyler Florence…my hero! I used his basic recipe for Po’ Boys – with a few deletions and additions, and it is amazing! His Creole sauce is so good, my son went nuts over it. While these may look like a basic Po’ Boy, I promise you, they are anything but. I’ve had them in many different areas of the country, and these beat out every restaurant version.
Tyler Florence’s Fabulously Frugal Shrimp Po’ Boys.