Irish Grilled Cheese

IrishGrilledCheese P

For the last three years I have eaten this Irish Grilled Cheese for St Patty’s Day and many days in-between. The flavors are incredible! Try it out for yourself this St. Patricks Day.

5.0 from 1 reviews
Irish Grilled Cheese
Recipe type: Main
Cuisine: Irish
  • 4 tablespoons butter, brought to room temperature
  • 2 tablespoons dried chives
  • 2 tablespoons dried parsley
  • Dubliner White Irish Cheese, sliced
  • Irish Cheddar Cheese (yellow), sliced
  • Bread & Butter Pickles
  • Sourdough Sandwich Bread
  1. Mix the chives and parsley with the butter
  2. Spread the butter mixture on both sides of the bread slices
  3. Top each slice with Dubliner cheese, pickles, then the cheddar cheese
  4. Top with the remaining bread slices and butter the top
  5. Cook in a skillet until golden brown on both sides and cheese is gooey
  6. If you have any herb butter remaining, top each sandwich with a little butter
  7. Slice in half and enjoy!

IrishGrilledCheese (P)

Game Day Nola Bites


These Nola Bites AKA Mini Muffulettas are the perfect Game Day snack…..packed full of New Orleans flavors that everyone will enjoy!

My Nola Bites are being featured on the  LG Do March Right™ Tip-Off Facebook page, which celebrates the best parts of March Madness®—awesome food, playoff excitement and friends so head over and check out all the delicious game day recipes that have been submitted! #LGDoMarchRight


Game Day Nola Bites
Recipe type: Appetizer
Cuisine: Cajun
  • Small round sandwich rolls
  • ½ pound salami, sliced thin
  • ½ pound Virginia deli ham, sliced thin
  • Sliced provolone cheese
  • Sliced black olives
  • Garlic stuffed olives
  • Cajun seasoning
  • Extra virgin olive oil
  1. Slice 5 garlic stuffed olives and place in a bowl. Add the sliced black olives, evoo, Cajun seasoning, salt, and pepper. Mix well and set aside.
  2. Cut the rolls in half. Place a teaspoon or so of the olive mixture on the bottom then top with 2 slices of salami, 1 slice of provolone, 2 slices of ham, and top that with more olive mixture. Repeat for the remaining sandwich bites.
  3. Once complete wrap each tightly in plastic wrap and refrigerate overnight.
  4. The next morning unwrap and allow to come to room temperature. Serve as an appetizer.


These won’t stay on the plate long so Enjoy! Click on the link below to head over to the LG Do March Right Tip-Off Challenge Facebook Page.

The LG Do March Right Tip-Off Challenge

Crab Cake Burgers with Cajun Coleslaw

By now you all know my LOVE for crab cakes and I am always finding news ways to enjoy them. So why not make one big one top it with creamy Cajun Coleslaw and put it on your favorite bun. The PERFECT lunch.

5.0 from 1 reviews
Crab Cake Burgers with Cajun Coleslaw
Recipe type: Sandwich
Cuisine: Cajun
  • For the Crab Cake:
  • 1 pound lump blue crab meat
  • ½ cup chopped onions
  • ¼ cup chopped red bell pepper
  • 1 celery stalk with leaves, diced
  • 2 tablespoons green onions, sliced
  • 2 garlic cloves, pressed or minced
  • ⅛ teaspoon cayenne
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon lemon juice
  • 3 tablespoons Dijon mustard
  • ¼ cup Healthy & Delicious Homemade Mayonnaise, plus 2 tablespoons (link to recipe can be found at the bottom of the post)
  • 1 cup panko, divided
  • Ciabatta rolls or your favorite sandwich/burger buns
  • For the Coleslaw:
  • 5 Tablespoons mayonnaise
  • 2 Tablespoons Creole mustard
  • 2 Tablespoons olive oil
  • 1 teaspoon Crystal hot sauce
  • 2 Tablespoons ketchup
  • 3 teaspoons salt
  • 1 teaspoon garlic salt
  • 1 Tablespoon white wine vinegar
  • 1 tablespoon Tabasco Spicy Worcestershire sauce
  • Juice of one medium-large lemon
  • 1 bag of shredded mixed cabbage
  • 2 onions, medium, chopped
  1. For the Crab Cake Burger:
  2. Pre-heat oven to 400º
  3. Mix all ingredients except crab and panko in a large bowl and combine well. Stir in ½ the panko and carefully fold in the crab, being careful not to break it up.
  4. Form crab mixture into burger sized patties.
  5. Press both sides of burgers into panko.
  6. Place crab cake burgers onto a baking stone, spray with olive oil spray and bake until crispy and golden brown.
  7. For the Coleslaw:
  8. In a bowl large mix mayonnaise and mustard.
  9. Mix mayonnaise and mustard until combined.
  10. Add olive oil slowly, whisking.
  11. Whisk until mixture has returned to the thickness of original mayonnaise.
  12. Add hot sauce, ketchup, salt, and garlic salt, Mix well.
  13. Add vinegar & Worcestershire sauce (this will thin the sauce out a little). Whisk thoroughly, adding the lemon juice as you go.
  14. Taste for salt and pepper and adjust seasonings to your liking.
  15. Place shredded cabbage and onions in a large salad bowl. Pour sauce over and toss well.
  16. Lightly toast buns.
  17. Top bottom bun with some of the coleslaw, place crab cake burger on top, top with more coleslaw, and place top bun on top.
  18. Enjoy!
For the Coleslaw: Should be made an hour before serving. For best flavor make the sauce and allow flavors to marry overnight. Mix with cabbage first thing in the morning, refrigerate until ready to serve.

The recipe for The Healthy & Delicious Homemade Mayonnaise can be found here

Cajun Roast Beef Sandwich with Horseradish Sauce

This delicious sandwich is so easy to make and can be enjoyed year round. If your deli does not carry Cajun Roast Beef, you can get regular roast beef season with Cajun seasoning overnight and you get a similar taste.

4.0 from 1 reviews
Cajun Roast Beef Sandwich with Horseradish Sauce
Recipe type: Sandwich
Cuisine: Cajun
Prep time: 
Total time: 
  • Sandwich Buns
  • Deli Cajun Roast Beef, sliced
  • Sliced onions
  • Horseradish Sauce, ingredients below
  • 3 Tablespoons prepared horseradish
  • ¼ cup sour cream
  • 1 teaspoon Creole mustard
  • 1 Tablespoon mayonnaise
  • A splash of white wine vinegar
  • A pinch of cayenne
  • Salt to taste
  1. Start by making the sauce
  2. Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy.
  3. Place in the refrigerator for at least 4 hours or overnight to allow flavors to marry.
  4. Lightly toast the buns
  5. Layer the bottom buns with roast beef and onions
  6. Top with horseradish sauce
  7. Enjoy!
Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.


Happy National Cheeseburger Day!

Today is National Cheeseburger Day, enjoy one just the way you like it!

Mine will be a slider on a toasted mini bun

You will need

Slider buns

Mini burgers

Cheese of your choice

Tomato slices


Onion slices

Pickle slices

Cajun Aioli


Begin by making the Aioli

In a bowl combine 1/2 cup mayo, 6 dashes of hot sauce, 1 garlic clove (minced), 1/2 – 1 tablespoon Cajun seasoning. Mix well and cover until ready to serve.

In the meantime, toast the buns

Top the bottom bun with Aioli, lettuce, onion, burger, cheese, tomato, and pickle slices

Spread some Aioli on the top bun

Add top bun to the burger and enjoy!