I've never actually been to NOLA but I do love most Cajun-inspired dishes and I always order a po boy sandwich when I see it on a menu. I usually see shrimp or chicken options, but this would honestly be really good with my crispy cauliflower recipe as well if you're a vegetarian!
Seeing that we are going on over a month of Covid-19 quarantine, I had to get creative with what I had on hand at home so don't judge if this isn't exactly the po boy you once ate in Nola. I used some chicken I had in the freezer from Butcher Box and then some fresh steak rolls from my local grocery store's bakery. Traditionally, po boys are served on New Orleans French bread - which is a similar shape but softer than an actual French baguette and very light and airy. I feel like that would probably make a big difference in the overall sandwich quality but the steak roll wasn't too bad.
If you don't want to make the aioli completely from scratch you could just add some Cajun seasoning to some mayo. (Also if you don't have Cajun seasoning it is really easy to make from scratch...just google it.) For aioli shortcuts, I've also done half mayo and half greek yogurt with cajun seasoning to make a healthier option and it's just as good!!
I LOVE the color of this sauce just as much as I love the taste! The best part is is that it's relatively healthy since it's made out of pureed roasted red peppers with just a touch of either heavy cream or coconut milk depending on your dairy preference.
Since the sauce is mostly roasted red peppers, you'll want to use a good brand for higher quality. My favorite is DeLallo Foods! You can purchase either their Whole Roasted Red Peppers or Roasted Red Pepper Strips. I paired the red peppers with DeLallo's shellbow pasta shape which is the most perfect vehicle for transporting more of this delicious sauce into your mouth.
If you know me, you know that my all time favorite cocktail is a dirty martini. You should also know that my favorite food of all time is pasta. That said, I present you with my latest recipe creation: dirty martini pasta.
I recently partnered with DeLallo Foods in order to showcase some of their amazing specialty items and I've been snacking on these Italian Pitted Castelvetrano Olives non-stop. They're super plump and have the best briney-buttery taste to them. The flavor of DeLallo's Italian olives and their brine really shines through and is the perfect compliment to the subtle boozy hint of white wine.
My husband Bryant and I are absolutely obsessed with Jet's Pizza - we love the fluffiness and how crispy and buttery the crust is. This is the closest I've ever come to making something that tastes similar at home!!
Full disclosure I used this recipe from Serious Eats to learn how to do this. I made a few adjustments based off what worked for me!
I'm truly at a loss for words. Banana bread meets oatmeal cookie meets chocolate chips?? These are the best cookies I have ever made and believe it or not, I actually guessed the amounts of each ingredient as opposed to using another cookie recipe as a base and it freaking worked. That almost never happens when I try and bake!! Ah! My very own and first ever original FOJ cookie recipe!
FYI, this recipe made 16 cookies. You'll want to pay close attention to the consistency of your finished dough since it's super hard to measure flour properly for baking without weighing it. Since baking measurements are way more sensitive than cooking measurements, I bet even the size of the banana you use compared to the one I used could make a difference in the texture! The finished cookie dough should be firm enough to hold a somewhat of scoop shape and def shouldn't start spreading out onto the cookie sheet before baking. If your dough is too wet and looks like pancake batter, I would add in flour, 1 teaspoon at a time and then mix it in until it seems thick enough to scoop. Also, throwing the dough into the fridge for twenty minutes helps to make things more solid for scooping as well.
If you're one of those people (guilty!) that skip through the beginning text of a recipe here's what you need to know before making these: have 1/4 cup of extra flour handy to add to the dough if you need to. Sometimes, the size of the banana you use can throw things off and the dough will need more flour to prevent flat and completely melted cookies from coming out of the oven.
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