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Let's have some fun for breakfast! This bagel is coated in your kid's favorite cereal, whether it's Fruity Pebbles, Cinnamon Toast Crunch, or Frosted Flakes. I added raisins for the eyes, nose, and mouth, with some bacon ears or ponytails. Use your imagination! You can use grapes cut in half for the eyes, cut a strawberry in half for the nose, and bacon for the mouth. Nothing is impossible with your imagination but I'm possible is in the word. This innovative Bagel & Cereal combination is a great breakfast party after a sleep over to get the kids involved first thing in the mornings. Personal time with your kids or grandkids. Kids love to play with food and it gets them cooking early in life. You could prepare a decorating station on the table and allow the kids to create their own faces on the bagels. Whip cream for hair chocolate chips for the eyes. Let the kids have fun. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients French Toast & Cereal Bagels Bagels- You can use any kind of bagel. Make it your own. Eggs- are used as the ingredient that binds it all together and firms the liquid up upon heating. Heavy Cream- deep rich cream Cinnamon & Vanilla- warm spice and vanilla enhance the flavor Lemon juice- gives an extra tang to the French toast Cereal- choose your favorite cereal for that extra crunch Powder Sugar- provides that touch of sweetness no syrup is needed but can be added if desired. Let's Cook! Combine the eggs, heavy cream, vanilla, cinnamon, and lemon juice in a bowl. Whisk the mixture well. Cut the ends off on both sides so the cereal will adhere to the bread. Dip each bagel into the mixture. Coat the bagel in your favorite cereal. You can use a Ziplock bag and crush the cereal. shake the bagel in a bag until well coated. Cook in a cast iron skillet or griddle with melted butter ( This step is not shown) Plate and sprinkle powder sugar. Make it fun add your favorite topping raisins, syrup, or fruit. Bon Appetit, ENJOY!

I tell you, my daughter keeps me on my toes when it comes to her newfound love for a pescatarian life choice. Here is my version of pulled pork using jackfruit. It is amazing how much the texture of jackfruit mimics shredded meat. The bourbon barbeque sauce takes the flavor to the next level. Everyone loves a good pulled pork sandwich, loaded with tangy BBQ sauce topped with coleslaw. Tender juicy meat full of smoky flavor. Jackfruit is a great alternative for those of us that has chosen a different life choice for meat. Jackfruit is a tropical tree fruit grown in Asia, Africa, and South America. Jackfruit is typically used in vegan dishes as an alternative for chicken or pulled pork. It has a subtle sweet taste that seems to adapt well to flavor and is a great substitute as a meat in tacos, curries and salads too just to name a few. This post may contain affiliate links. Please read our disclosure policy. Jump to Recipe Frequently Asked Questions How long can you store pulled pork jackfruit in the fridge? Pulled pork jackfruit can be stored in the fridge in an airtight container for 3-4 days. Can I freeze pulled pork jackfruit? You can freeze pulled pork jackfruit in an airtight container up to 3 months. Always label the package to know when it was placed in the freezer. What is the best way to reheat pulled pork jackfruit? Placing the pulled pork jackfruit in the microwave for 45-55 seconds or place the leftover jackfruit in a sauce pan to heat over medium for 5-8 minutes to reheat would be fine. Ingredients Pulled Pork Jackfruit Sandwich Organic Young Jackfruit (original) Its fleshy interior and mild taste make an excellent base to carry the flavor of the bourbon barbeque sauce. As it cooks young jackfruit shreds into the ideal structure for meatless pulled pork. Bourbon Barbeque Sauce this tangy sauce is full of flavor plus quick and easy to make. you can use your favorite store-bought BBQ sauce. Let's Cook! Add to a pan chopped onions and garlic, and sauté the onions and garlic until they are tender Rinse and drain the jackfruit. Add to the pain with salt and black pepper Rinse and drain the jackfruit. Add to the pain with salt and black pepper In a saucepan sauté onion and garlic until softened, then the remaining is added to the saucepan. Whisk well, simmer for 15 minutes. Pour the bourbon BBQ sauce over the jackfruit. Use a fork to break up the jackfruit in the pan. Toast your bun with vegan butter and add some vegan Cole slaw. A side of homemade potato chips. Time to eat! Bon Appetit, ENJOY!

My Vegetarian Loaded Nachos with pulled pork jackfruit is great for a game day appetizer, a snack, and an awesome dinner idea. Nachos are one of my favorite meals. This recipe was created for my daughter since she stop eating my Loaded Nachos with ground turkey. You can switch out any protein and make this great and fulfilling. Barbacoa, Ground Turkey, Ground Beef, or shredded chicken, it's all delicious. My version does not include refried beans just because I don't like them so I did it my way. If you love refried beans by all means the more the merrier. You can use pre-shredded cheese, cheese sauce, vegan cheese sauce, or shred the cheese yourself Colby jack, and cheddar I find the best blend. Pico de Gallo (store-bought or fresh), guacamole, topped with sour cream (my favorite) Fresh cilantro the classic topping to give that boost of herb freshness. Fresh is always best! Nachos can be store-bought or homemade Tortilla chips using white corn tortillas. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Loaded Nachos Pulled Pork Jackfruit Create your main protein first. For this recipe the pulled pork jackfruit recipe Young Jackfruit- Drain and cook the jackfruit with onions and garlic. you can add your favorite jar of barbeque sauce or bourbon barbeque sauce Nachos- homemade nachos or 1 large bag of store-bought tortilla chips Cheese or cheese sauce- cheese sauce, vegan cheese sauce. Shredded cheddar cheese and Colby cheese pre-shredded in a bag or fresh shredded Pico de Gallo- store-bought or homemade Pico de Gallo Cilantro- bringing the herb to the dish Guacamole- store-bought but fresh guacamole is the best guacamole. Let's Cook! Drain and rinse the jackfruit. Add vegan butter, chopped onions, and chopped garlic to a frying pan on medium heat. Sauté them both until soft and tender. Add the jackfruit, salt, and pepper. Cook on high heat until the jackfruit begins to brown lightly. Pour in the Bourbon Barbeque sauce. Using a fork, shred the jackfruit directly in the pan. allow simmering over low heat for 25- 30 minutes. Assemble the Loaded Nachos First, layer the nachos and spread the cheese of your choice. Layer the pulled pork jackfruit on each layer, Guacamole and sour cream on the top layer. Cut and spread Cilantro on top, Sprinkle Pico de Gallo all over the nachos Bon Appetit, Enjoy!

Delicious vegetarian meatball subs are bursting with flavor and the marinara sauce adds a spicy tangy zest that explodes in your mouth. You can totally make this your own by topping the sandwich with vegan cheese sauce, Violife mozzarella cheese, or Violife provolone cheese. This vegetarian recipe is great for meatballs and spaghetti, or meatballs as an appetizer in marinara sauce. These meatballs are healthy for you, the quinoa and black beans helps with cholesterol and blood sugar levels, lowering your risk of diabetes and heart disease. Quinoa and Portobello mushrooms are also rich in antioxidants. Mushrooms are natural anti-inflammatories and provides fiber. Good nutrients all away around This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions How long will black bean mushroom quinoa meatballs last in the freezer? The meatballs once cooked or uncooked and be stored up to 3 months. Stack the burgers using parchment paper in between and a durable freezer zip lock bag. I usually set my burger in the freezer for 15 minutes prior to cooking so they firm up. How long will the meatballs last in the fridge? These meatballs will last at least 3 days in the fridge. After cooking allow the meatballs to cool on a wire rack, then you can refrigerate or freeze. Ingredients Vegetarian Meatball Sub Meatless meatballs- homemade veggie meatballs or store-bought. Fresh is always best. Cheese- Violife vegan smoke provolone cheese or the cheese of your choice Sub rolls- the soft hoagie roll Marinara sauce- I used jarred sauce and added extra seasoning to make it my own, Any store-bought pasta sauce will do, or homemade. Let's Cook! Meatless Meatballs- Follow the recipe to form the homemade veggie meatballs, or cook the store-bought meatless meatballs according to package instructions. I used a Dutch oven and deep fry thermometer to measure the temperature Sub roll & cheese- Spread vegan butter on the hoagie roll and toast in the oven with the provolone cheese. Marinara sauce- jarred sauce or pasta sauce is great. Add seasoning to enhance the flavor Assemble- Provolone cheese at the bottom, three meatballs per sub, top with sauce add cheese on top if desired. Vegan cheese sauce or provolone cheese is optional. Drain and rinse 1 can of Black beans. Mash the beans and set on the side Sautee the onions and bell peppers in olive oil until tender. Add in chopped mushrooms Bring 1/2 cup of Roasted garlic broth to a boil in a quart pot. Add 1/4 cup quinoa and return to a boil. Cover and reduce heat to medium and simmer until broth is absorbed about 12 minutes. Remove from heat, fluff, cover, and let stand for 15 minutes. Add quinoa to the mixture. Add all ingredients to a large bowl including the bread crumbs. Mix well and form the meatballs. After the meatballs are formed set them in the freezer for 15 minutes to allow them to set up. Add oil to the Dutch oven or a deep pan. (enough to cover the meatballs when frying) Place the meatballs in the oil at 350° F tossing until they are done all the way through. Remove them from the oil and rest on a rack to drain excess grease. In a saucepan, heat the pasta sauce with salt, black pepper, oregano, onion powder, garlic powder, and basil. Stirring frequently over medium heat to wake up the seasonings Spread vegan butter and Violife provolone cheese on the sub rolls and bake in the oven until lightly toasted and the cheese melts. Assemble the subs- Remove the sub rolls from the oven. Add 3 meatballs to each toasted roll. Add more sauce if desired. If more cheese is desired you can sprinkle parmesan or mozzarella cheese on top and bake for 5 minutes in the oven. Remove from the oven and sprinkle fresh parsley and serve. Bon Appetit, Enjoy!

There is nothing better than a grilled burnt hot dog on the grill. Everyone loves hotdogs at summertime cookouts. I like mine charred with baked beans, grilled onions, and mustard. Mmmm, mmmm good! Just like Campbell soup. If you need that meat alternative, look no further, vegetarian carrot hot dogs taste like the real thing. I ran across this recipe from Vegan Soul Food. I tweaked it just a bit but the outcome is still the same. Delicious! The marinade is the secret sauce to it all. These hotdogs can be topped with mustard, homemade ketchup, relish, vegan cheese sauce, vegetarian chili, grilled onions, and so much more. A great side dish would be baked beans, French fries, and homemade potato chips too. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Can I refrigerate the carrot hot dogs? You can keep leftover carrot dogs in your fridge covered in an airtight container within 3-4 days How do I reheat a carrot hot dog? You can save the sauce used to marinate the carrot dog and place them either in a sauce pan or back on the stovetop grill until they are hot. Ingredients Vegetarian Hotdogs Carrots- medium-sized carrots and a veggie peeler to cut and shape the carrots to look like a hot dog. Soy sauce- you can use low-sodium soy sauce. Liquids - Better than bouillon vegetable broth, apple cider, and rice vinegar. Sweetener- maple syrup Flavoring- Liquid smoke (grill flavor) Spices- onion powder, garlic powder, smoked paprika, ginger, black pepper Let's Cook! Stovetop Step 1 Combine all the ingredients together to create the marinade. Peel and cut the carrots to shape them into a hotdog. Place the carrots in a saucepan and pour the marinade to cover the carrots. Place a top on the saucepan and let the carrots cook for about 20 minutes. With a fork pierce holes gently in the carrots to allow the marinade to penetrate the flavor in the carrots. Step 2 Remove the carrots from the saucepan and place them on the stovetop grill. Pour more marinade over the hotdogs and allow the grill marks to create perfect carrot hotdogs. Bon Appetit, ENJOY!

The south is known for sweet tea. Combine that with fresh lemonade and Vodka on a hot summer day, you got yourself a cool refreshing adult cocktail to wine down after a long work day. This drink is sweet and fresh, and you barely taste the alcohol. Kick off your shoes and relax your mind. Be careful not to drink too much at once. Always be responsible but, enjoy your day. Simple, quick, and easy to make. Cocktails can be refreshing, relaxing all year round. Sometimes you have to bring the summer drinks to the winter, try the Strawberry Lemonade Cocktail too. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Sweet Tea Lemonade & Vodka Cocktail Black Tea Bags- Any teabag will do for this recipe Water- use to dilute the tea, lemon, and sugar Sugar- sweeten the cocktail Lemons- provide the citrus the cocktail needs to bring the drink together Vodka- the spirit that gives the cocktail the extra kick to relax the mind Let's Create A Drink! Water & Sugar- combine half of the water and the sugar together, and bring the two to a boil to create a simple syrup over medium heat. Tea- place tea bags in the simple syrup Lemons- use a lemon squeezer to extract the juice of 3-4 lemons and add to the mixture. Allow cooling and add the remaining water. Vodka- Pour the Vodka into the Tea and Lemonade in a pitcher and set it in the refrigerator to cool. Serve over ice. Cheers, Enjoy!

A Philly Steak & cheese sub my way until I get to Philly. Tender shaved ribeye steak, ooey gooey provolone, mozzarella cheese, sauteed onions, mushrooms, and banana peppers all snuggle up inside a toasted hoagie roll. Can I get an amen? My first Philly cheese steak is what we use to call them, back in the day was at Vegas restaurant in my neighborhood. We would go there after we came from a house party about 9 or 10 o'clock at night. That cheese steak had a red sauce but it was so good, so big, and simply delicious. I wish I knew his recipe but I don't so here goes mine. Frequently Asked Questions How long does steak and cheese last in the fridge? Always use an airtight container to store your food. when stored properly, cooked beef will keep fresh up to 5 days. What is the best meat for Philly Cheesesteak? Ribeye is the steak for Philly cheesesteak. It is a tender cut of meat. You can use flank steak this cut of meat can also be tender if cut against the grain. Make sure to use a little extra oil when cooking with flank steak. What is the best cheese to use on Philly Cheesesteak? I use provolone cheese, but I think the call is to the tastebuds. American and mild or sharp provolone are the common substitutions but some people prefer Cheez Whiz. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Philly Steak & Cheese Sub Ribeye Steak- shaved ribeye steak can be found at your local grocery store, if not and you have a butcher shop you can request the ribeye to be shaved Onions- always provide a hint of sweet and savory flavor Mushrooms- this is can be optional but I love mushrooms Hot Banana peppers- for a hint of tangy zest to the steak cook them in the steak (optional) Soy sauce- adds richness to the steak and a level of saltiness Seasoning- garlic, onion, black pepper, and salt enhances and wakes up the flavor in the steak Oil- to sauté the onions and mushrooms Let's Cook! Onions and mushrooms- clean the mushroom with a damp paper towel and slice the onions and mushrooms. Sautee them in a pan with a little oil until they are tender. Ribeye steak and banana peppers- add in the steak and banana peppers. Season the meat with soy sauce and the remaining seasonings of black pepper, salt, garlic powder, and onion powder. when the steak is done add cheese and allow it to melt Hoagie Roll- Place the roll in the oven at 350° F for 5 minutes until lightly toasted. Add your extras. I enjoy mayo, lettuce, and tomatoes. Bon Appetit, ENJOY!

Collard greens are the dish at every Thanksgiving, Christmas, and Easter dinner and sometimes Sunday dinner just because it's collard greens. My mother used ham hocks in her recipe, but as I got older I wanted to change the dish up with a smoked turkey neck, leg, or wing it didn't matter to me. Sometimes I don't use meat at all just because. This is my southern version so meat it is. I love for my collard greens to melt in your mouth. Everybody's collards don't melt. I find that the vinegar tenderizes the greens and the slow and long helps with the process too. Hot pepper flakes for a little heat and of course garlic make everything taste good. I remember my first time trying to cook collards I didn't know what my mother used but I knew it was a lump of meat so I used bacon and just placed it in the pot and a lot of salt. I had the nerve to give that tip to my cousin's wife and oh my God my mom and aunt laughed so hard. Sorry Carla, lol. Did You Know! Collard greens have been cooked for centuries. Although collard greens didn't originate from Africa, southern style cooking of collard greens came from the arrival of African slaves and their need to satisfy their hunger with the leftover food slaves were forced to create meals. This is how the famous southern greens was created. Frequently Asked Questions Can I freeze cooked collard greens? you can freeze collard greens that have been cooked up to 12 months. Always date your freezer zip lock bags or use an airtight container. How long can I keep collard greens in the fridge? Using an airtight container or a zip lock bag, collard greens can be kept in the fridge for 3-4 days. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Southern Collard Greens Slow Cooker Collard greens- buy the bunch, or bagged nicely cut but still wash them Smoked Turkey- you can use necks, wings, or legs. In this recipe I used necks. provide that smokey flavor Roasted Garlic Bouillon- better than bouillon roasted garlic for the deeper flavor to the greens White Vinegar- tenderizes the leafy greens and provides the acidity it needs Onions & Garlic clove- provides a sweet, nutty, and savory flavor Seasoning- Onion powder, garlic powder, salt, black pepper, and hot pepper flakes enhances the flavor and wakes up the flavor of the collard greens Let's Cook! Collard Greens- Whether you purchase collards by the bunch on pre-cut in a bag, wash your greens thoroughly. You want to make sure to remove any critters and dirt. Roll the leaves and cut them into strips, removing the thick stems. (Pre-cut saves this step) Smoke turkey- placing the necks in the slow cooker with the roasted garlic broth Onions & Garlic- Finely chop the onion and the garlic cloves to simmer with the smoked turkey Seasonings- are added after the collards are in the slow cooker along with the vinegar. Bon Appetit, ENJOY!

There is nothing like a warm slice of sweet potato pie and vanilla ice cream. I remember when Thanksgiving and Christmas would roll around my mom would make sweet potato pie, coconut pie, egg custard pie, and yes vinegar pie. Oh My God! Lip-smacking good pie. My favorite was coconut and egg custard but, as an adult, sweet potato pie took over my taste buds. Mama Alice always made her sweet potato pie with canned sweet potatoes but my aunt Dot's pie was just a bit different. I love you mama but she did edge you out. I remember asking her what was the secret. She used fresh sweet potatoes. (fresh is best) I decided to start using fresh sweet potatoes and a touch of lemon juice. Just a squeeze. I made a few other adjustments to my recipe. I don't like nutmeg so this recipe is cinnamon only. I love it and I hope you do too. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Sweet Potato Pie Sweet Potatoes- I used 2 large sweet potatoes, which can yield 2 pies Sugar- this recipe uses both light brown sugar and granulated white sugar Butter- Softened butter blends well in this recipe and gives richness to the dish Eggs- Room-temperature eggs work best in this recipe. The eggs are the binding agent. Vanilla extract- vanilla will always enhance the flavor of the pie. Milk- Heavy cream and a half and half are used in this recipe. It provides a creamy filling. Evaporate milk can be used. ( it's what mama Alice used) Deep Dish Pie Crust- I like Pillsbury the best. the regular pie crust doesn't give enough depth to the pie. Let's Cook! Sweet Potatoes- Boil or bake the sweet potatoes until they are tender. I like to boil them because it is faster. Peel the potatoes and mash them using a potato masher. Butter, Lemon Zest & Sugar- Add in the lemon zest and sugar and blend the ingredients well. Eggs, vanilla, and cinnamon- in a second bowl, mix the eggs, cinnamon, and vanilla and pour it into the sweet potato bowl. Whisk until smooth, you can use an electric mixer and pour into the pie crust. Bake until done and serve. Step 1 Preheat the oven to 350° F. Rinse the sweet potatoes and place them in a large saucepan and boil until they are tender. Piece with a fork to test. ( you can bake them at 425° F on a baking sheet in the oven for 45 minutes or until tender. make sure you pierce the potato with a fork ) Once the potatoes are ready, allow them to cool. peel off the skins. Place them in a mixing bowl and mash them with a potato masher. ( you can use a handheld mixer.) Zest 1/2 tsp of lemon zest and the softened butter and sugar to the potatoes Step 2 Next in a separate bowl add the eggs, milk, vanilla, and cinnamon. Whisk well and pour it into the bowl with the sweet potatoes. Step 3 Pour the filling into the pie crust and bake at 350°F for about 55- 60 minutes or until the top is toasty brown. Insert a toothpick in the middle and it comes out clean. Remove and allow to cool for at least 30 minutes. Bon Appetit, ENJOY!

How many mothers are having a difficult time getting their kids to eat their vegetables? I remember I hated peas, carrots, and most vegetables. This is a creative way to have veggies in the meal and they will never know. My twins loved their vegetables until they were introduced to sweets, candy, gum, and SUGAR. I wish I would have thought of this then, but that's ok I think it's an awesome way to make dinner fun. I remember when I was in school I loved lunchtime when we ate meatloaf, mashed potatoes, and gravy. Oh, don't forget the roll. I never ate the string bean, they had no taste. Have no fear, all of those great veggies are in this dish. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Can I refrigerate the meatloaf and potato cupcakes ? You can refrigerate the cupcakes using an airtight container up to 3-4 days. How do I reheat the meatloaf and potato cupcakes? Place the cupcakes on a baking sheet. Preheat the oven to 350° F for about 15 minutes to allow the meat to heat up completely Ingredients Meatloaf & Cream Potato Cupcakes Mixed Vegetables- Frozen mixed vegetables are used for a variety of veggies in the recipe. Ground Beef & Ground Turkey- you can use any protein you like but for this recipe, I used 1/2 lb. of ground turkey and ground beef Mozzarella Cheese- optional to use cheese Worcestershire Sauce- is used to enhance the flavor of the ground turkey Soy Sauce- is used to enhance the flavor of the ground turkey Seasoning- Garlic powder, onion powder, Paprika, Salt, and black pepper is my go-to seasonings to wake up the flavor of most of my recipes. they do the groundwork Let's Cook! Step 1 Using a food processor, blend the frozen mixed vegetables to add to the protein. Step 2 In a large mixing bowl, add the mixed vegetables, seasonings, and cheese. combine well. Using an ice cream scooper, scoop the meatloaf into a muffin pan inside the cupcake holders. Step 3 Using an ice cream scooper, scoop the meatloaf into a muffin pan inside the cupcake holders. Bake in the oven for 25- 30 minutes. Remove and allow to cool before adding the cream potatoes and frosting. Gravy- this is optional but is a great addition to the recipe. Of course, I use Better than bouillon Step 4 Peel 2 russet potatoes. In a saucepan add 2 cups of water and salt. Bring to a boil the heavily salted water and place the 2 russets potatoes in the boiling water. Allow the potatoes to cook until tender. Pour off the water and add evaporated milk and butter. Using a potato masher, mash the potatoes and then blend using a handheld mixer until creamy smooth. Add salt and pepper to taste. Using a piping bag, add the cream potatoes to top the cupcake meatloaf Bon Appetit, ENJOY!

Who doesn't love the gooey goodness of mozzarella sticks? I just love that pull of cheese and dipping it in a warm marinara sauce. Believe it or not, it is so simple to make. No special equipment to use just love for cheese sticks and a little of your time. I remember one time I made these mozzarella sticks, and I always place them in the freezer before I fry them to ensure the cheese doesn't ooze out before the shell gets crispy golden brown. My son Jaden pulls them out of the freezer, he didn't ask and popped them in the microwave. Needless to say, they did not brown nor were they crisp. A big mess is what he made. Maybe next time he will ask before being sneaky and don't know what he is doing. I laughed so hard, but let's get to the recipe. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know! The origin of mozzarella sticks goes back to Paris, France, during the late 14th century. The recipe is found in a cookbook entitled `Le Menaglier de Paris`. The cookbook talks about a recipe for breaded cheese sticks, using Muenster cheese instead of Mozzarella and it is called a Pipefarce. Storing Tips Mozzarella sticks are best when fresh out of the oil. storing them in an airtight container after they have cooled and place in a refrigerator Reheat- Preheat the oven to 350° place the cheese sticks on a baking sheet and allow them to be heated through for about 10 minutes Freeze- Mozzarella sticks can be stored in a freezer zip lock bag unbaked for at least 6 months Ingredients Mozzarella Sticks Mozzarella string cheese sticks- the most important part of the recipe. The ooze of the cheese once it cooks. Italian Bread Crumbs- the outer coat of the cheese sticks with Italian seasoning Flour- blended with the dry herbs and seasoning to enhance the flavor Eggs- this is the binder to assist with coating the cheese stick Salt- added to the flour to enhance the coating Garlic Powder, Basil, and Oregano- are added to the flour to season the flour and the cheese stick coating. Let's Cook! Remove the string cheese from the wrappers and cut them in half. Next set up your dredge station with three separate bowls. Whisk the eggs in the first bowl. In the second bowl add the garlic powder, basil, Oregano, salt, and black pepper. The third bowl is the Italian bread crumbs. You can use panko. Starting with the eggs, dip the cheese stick in the egg mixture, then the seasoned flour, back into the egg mixture, and then in the Italian bread crumb. Double dredge gives a thicker shell. Place the mozzarella sticks on a cookie sheet rack. Place the coated mozzarella sticks in the freezer to set up for about 15-20 minutes. This will keep the cheese from leaking out when frying. Heat the oil n a Dutch oven or cast iron skillet to 350° F and fry your cheese sticks until they are golden brown. Place them on a cookie sheet rack to drain excess oil. Heat up your favorite marinara sauce. Bon Appetit, ENJOY!

The succulent taste of shrimp combined with the sweet decadent crab meat makes the best-fried shrimp crab cake topped with crispy bacon the most delicious sandwich I have ever cooked. If you love shrimp and you love crab, you will dance your way to seafood heaven eating this shrimp crab cake fried or baked it is full of umami delightful flavor. The key to any recipe is flavor. You want the herbs and spices to burst decadent flavor to your taste buds. An explosion party should be going on in your mouth. That is exactly what my shrimp crab cake with bacon sandwich does. Let's take the pig to the sea. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Ingredients Shrimp Crab & Bacon Sandwich Shrimp- large or jumbo shrimp can be used for this recipe Crab Meat- lump or combo special crab meat is also used 8 oz can Bread crumbs- I like using herb stuffing but Italian bread crumbs or panko is fine. Crackers are another option but not too much you want this to be about the seafood, not a filler Mayonnaise- is used as one of the binding elements in the recipe Egg- definitely need the egg to bind the crab and shrimp together so it won't break and crumble Lemon- gives the cake tang and acid Worcestershire Sauce- gives a savory, tangy, sweet, and salty balance to the recipe Dijon Mustard- provides a tangy burst of flavor Garlic Powder- is less assertive than fresh garlic but still provides that garlicky kick to the cakes Old Bay- provides a spicy kick Black Pepper- carries a complex flavor profile of piney, citrusy notes from the active ingredient black peppercorn Onion Powder- is sweet and savory and needs to boost the flavor Paprika- adds a subtle earthiness Basil- has hints of mint, anise, and pepper the balance of sweet and savory Let's Cook! Clean, cut, and season the shrimp with a squeeze of fresh lemon juice, garlic powder, old bay, black pepper, onion powder, basil, and paprika. Cut the shrimp into bite-size pieces and set to the side to marinate. In a second bowl whisk together the mayo, dijon mustard, black pepper, old bay, Worcestershire sauce, and egg. Blend well. Crush the herb dressing or fold in the bread crumbs, shrimp, and crab meat and form the shrimp crab cakes. Place cakes in the oven to bake or in a frying pan with a little oil and fry them until golden brown on both sides Fry the bacon and set aside. A great crab sauce to the recipe combines mayo, dill relish, garlic powder, sriracha, and hot sauce. Bon Appetit, ENJOY!