New Smyrna Living

As many of you already know, we once again took our annual family vacation to New Smyrna Beach, Florida...loving every single minute!

For 3 weeks in June/July, we played in the waves, swam in the crystal clear pool, felt the sand between our toes, and most of all, enjoyed time together as a family, just the the three of us. 

One of our favorite things to take full advantage of while we are just yards away from the Atlantic Ocean is the incredibly fresh and delicious seafood! I love sending the boys to the local seafood market and knowing what they bring home just came in on the boat that morning! You can't get much better than that! And we've really learned over the years that for what it would cost for one meal at a restaurant, we can buy enough to feed all three of us, leaving us so full we could burst! 

This year one of the things I decided to make were Po'Boy Sandwiches because we got such an incredible deal on shrimp. They were practically giving the stuff away! 

If you have had an traditional Po'Boy down in Louisiana, you know just how delicious they are. Now I've never been lucky enough to experience the "real" thing, but Mr. Everyday has, and he said these were close...very close. They make a tasty, quick weeknight supper for summer. Plus, even if you're not getting the deal we did on shrimp, they allow you to make a little go a long way, so they make a seafood treat economical. 

We are still trying to get back into the swing of things...and we've been home two weeks! But hey, three weeks on the beautiful beach will do that to you, and the recovery is 100% worth it!

Shrimp Po' Boys Adapted from Simply Recipes

1 lb. medium shrimp, shelled, deveined and tails off

1 1/2 c. flour

1 TBS Cajun seasoning

1 TBS Old Bay seasoning

Salt and Pepper to taste

Vegetable oil for frying

Iceberg lettuce

Sliced tomatoes

Sliced dill pickles

Hoagie buns

Sauce: 

1/4 c. whole grain mustard

1 1/4 c. mayo

1 tsp. dill pickle juice

1 tsp. hot sauce

1/8 tsp. garlic powder

1-2 tsp. Cajun seasoning

1 TBS Old Bay seasoning

In a small bowl whisk together all ingredients for sauce. Mix well. Set in fridge to chill for about an hour. In a medium bowl combine flour, 1 TBS each Cajun and Old Bay seasoning, salt and pepper. Mix well. Dredge shrimp in flour and set on a plate for about 5 minutes. Heat oil over medium in a large pot or deep sided skillet. Fry shrimp in small batches for about 5-7 minutes each. Drain shrimp on paper towels. To assemble sandwiches, spread sauce on both sides of bun. Line with lettuce, tomatoes and pickles. Divide shrimp evenly among sandwiches, about five or six each. Makes 5 sandwiches

Shared on Make Ahead Meals July 22, 2013
Shared on Lady Behind The Curtain July 24, 2013
Shared on The Country Cook July 26, 2013

Shrimp at Very Good Recipes
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As many of you already know, we once again took our annual family vacation to New Smyrna Beach, Florida...loving every single minute!

For 3 weeks in June/July, we played in the waves, swam in the crystal clear pool, felt the sand between our toes, and most of all, enjoyed time together as a family, just the the three of us. 

One of our favorite things to take full advantage of while we are just yards away from the Atlantic Ocean is the incredibly fresh and delicious seafood! I love sending the boys to the local seafood market and knowing what they bring home just came in on the boat that morning! You can't get much better than that! And we've really learned over the years that for what it would cost for one meal at a restaurant, we can buy enough to feed all three of us, leaving us so full we could burst! 

This year one of the things I decided to make were Po'Boy Sandwiches because we got such an incredible deal on shrimp. They were practically giving the stuff away! 

If you have had an traditional Po'Boy down in Louisiana, you know just how delicious they are. Now I've never been lucky enough to experience the "real" thing, but Mr. Everyday has, and he said these were close...very close. They make a tasty, quick weeknight supper for summer. Plus, even if you're not getting the deal we did on shrimp, they allow you to make a little go a long way, so they make a seafood treat economical. 

We are still trying to get back into the swing of things...and we've been home two weeks! But hey, three weeks on the beautiful beach will do that to you, and the recovery is 100% worth it!

Shrimp Po' Boys Adapted from Simply Recipes

1 lb. medium shrimp, shelled, deveined and tails off

1 1/2 c. flour

1 TBS Cajun seasoning

1 TBS Old Bay seasoning

Salt and Pepper to taste

Vegetable oil for frying

Iceberg lettuce

Sliced tomatoes

Sliced dill pickles

Hoagie buns

Sauce: 

1/4 c. whole grain mustard

1 1/4 c. mayo

1 tsp. dill pickle juice

1 tsp. hot sauce

1/8 tsp. garlic powder

1-2 tsp. Cajun seasoning

1 TBS Old Bay seasoning

In a small bowl whisk together all ingredients for sauce. Mix well. Set in fridge to chill for about an hour. In a medium bowl combine flour, 1 TBS each Cajun and Old Bay seasoning, salt and pepper. Mix well. Dredge shrimp in flour and set on a plate for about 5 minutes. Heat oil over medium in a large pot or deep sided skillet. Fry shrimp in small batches for about 5-7 minutes each. Drain shrimp on paper towels. To assemble sandwiches, spread sauce on both sides of bun. Line with lettuce, tomatoes and pickles. Divide shrimp evenly among sandwiches, about five or six each. Makes 5 sandwiches

Shared on Make Ahead Meals July 22, 2013
Shared on Lady Behind The Curtain July 24, 2013
Shared on The Country Cook July 26, 2013

Shrimp at Very Good Recipes
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It's All In The Pickle

Sometimes it amazes me just how many versions of the same dish can be found. Seriously, with certain things, the possibilities are endless. To the point that I find myself seeing the same dish prepared a thousand different ways. Between cookbooks, magazines, blogs, websites....you can find certain things made so many different ways you could have a new one every night of year and never repeat! So when I come across a brand new way of preparing such a dish, it definitely makes me sit up and take notice!

This was the case when I first saw this recipe prepared on Rachael Ray's daytime talk show. I was only half listening, so when she said she was "going to make a coleslaw" I didn't even look up from my computer. But then she said the magic words that made me stop what I was doing and make sure I was listening. Pickle Juice.

Yep, the secret ingredient in this coleslaw is just a hint of pickle juice. Now, we are pickle people. We love all kinds, all shapes and sizes. From the baby gherkins to the huge dill pickles on a stick we enjoy at a fair. So of course my ears perked right up when I heard this.

Something else that makes this a little different than other slaws I make a lot is the dressing. Not only is it not creamy, it's also cooked. So technically, this could be served as a warm slaw, but we like ours cold. It's sweet and sour, crisp and crunchy! This would be a fantastic slaw for on top of a pulled pork sandwich too!

If you are still looking for sides for your July 4th barbecue, maybe this can be added to your list. And be sure to top it with those few chopped pickles! They will be just enough to peek your guests' interest!

Oil and Vinegar Slaw Adapted from Rachael Ray
2 ( 16 oz.) packages coleslaw mix
3/4 c. cider vinegar
1/4 c. bread and butter pickle juice
2 TBS yellow mustard
1 tsp. celery seed
2 cloves garlic, minced
1/2 c. white sugar
1 TBS brown sugar
2 tsp. Kosher salt
1/2 c. vegetable oil
2 bread and butter pickles, diced for garnish

In a small pot, combine vinegar, pickle juice, mustard, celery seed, garlic, both sugars and salt. Heat on medium just until sugar and salt dissolve. Stir well. Reduce heat to low and slowly whisk in oil. Continue whisking until well combined. In a large bowl place coleslaw mix. Pour dressing over and mix well. Cover and chill until serving, up to the next day. Garnish with diced pickle.

Coleslaw at Very Good Recipes
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Sometimes it amazes me just how many versions of the same dish can be found. Seriously, with certain things, the possibilities are endless. To the point that I find myself seeing the same dish prepared a thousand different ways. Between cookbooks, magazines, blogs, websites....you can find certain things made so many different ways you could have a new one every night of year and never repeat! So when I come across a brand new way of preparing such a dish, it definitely makes me sit up and take notice!

This was the case when I first saw this recipe prepared on Rachael Ray's daytime talk show. I was only half listening, so when she said she was "going to make a coleslaw" I didn't even look up from my computer. But then she said the magic words that made me stop what I was doing and make sure I was listening. Pickle Juice.

Yep, the secret ingredient in this coleslaw is just a hint of pickle juice. Now, we are pickle people. We love all kinds, all shapes and sizes. From the baby gherkins to the huge dill pickles on a stick we enjoy at a fair. So of course my ears perked right up when I heard this.

Something else that makes this a little different than other slaws I make a lot is the dressing. Not only is it not creamy, it's also cooked. So technically, this could be served as a warm slaw, but we like ours cold. It's sweet and sour, crisp and crunchy! This would be a fantastic slaw for on top of a pulled pork sandwich too!

If you are still looking for sides for your July 4th barbecue, maybe this can be added to your list. And be sure to top it with those few chopped pickles! They will be just enough to peek your guests' interest!

Oil and Vinegar Slaw Adapted from Rachael Ray
2 ( 16 oz.) packages coleslaw mix
3/4 c. cider vinegar
1/4 c. bread and butter pickle juice
2 TBS yellow mustard
1 tsp. celery seed
2 cloves garlic, minced
1/2 c. white sugar
1 TBS brown sugar
2 tsp. Kosher salt
1/2 c. vegetable oil
2 bread and butter pickles, diced for garnish

In a small pot, combine vinegar, pickle juice, mustard, celery seed, garlic, both sugars and salt. Heat on medium just until sugar and salt dissolve. Stir well. Reduce heat to low and slowly whisk in oil. Continue whisking until well combined. In a large bowl place coleslaw mix. Pour dressing over and mix well. Cover and chill until serving, up to the next day. Garnish with diced pickle.

Coleslaw at Very Good Recipes
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