Cajun Chicken Po Boy

It’s 100 degrees outside, but I’m still in the mood for something a little spicy. Last week’s cajun fries really hit a sweet spot with me, so I decided to try the same seasoning on a personal favorite, the Po Boy, and I wasn’t disappointed. Paired with lemon pepper fries and topped with provolone or pepperjack, this meal has just enough heat for a warm summer night.

 

Cajun Chicken Po Boy

Ingredients:

  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp oregano
  • 1/8 tsp cayenne
  • 1/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/8-1/4 tsp chili powder
  • 1/8 tsp red pepper
  • 1 tbsp olive oil
  • 3-4 Chicken Breasts, cut in half

Directions:

  1. Rinse and cut chicken breasts and place in a glass casserole dish (the type that comes with a lid).
  2. Drizzle chicken with olive oil.
  3. Combine all other ingredients and add to chicken, coating evenly on both sides. Cover dish with glass lid.
  4. Cook for 35-45 minutes on 425 degrees or until juices run clear.

Assembly:

  • 1 sub roll, lightly toasted
  • 1-2 slices of provolone or pepperjack cheese
  • 4-5 slices of green peppers, sauteed
  • 1/8 cup of onions
  • 1/8 tsp sugar
  • 1/2 tsp olive oil
  • Cajun chicken

Directions:

  1. Sautee onions in sugar and olive oil over medium-high heat for 5 minutes or until lightly browned.
  2. Sautee bell peppers for 3-5 minutes or until soft
  3. Shred 1-2 pieces of chicken and combine with onions and bell peppers. Place on top of sub roll.
  4. Add cheese to chicken/onion/bell pepper mixture and cook at 350 degrees for 2-3 minutes or until cheese is melted.

 

Lemon Pepper Fries

Ingredients:

  • 2 russet potatoes
  • Lemon pepper seasoning to taste
  • Sea salt to taste
  • 1 tsp parsley
  • about 24 ozs of canola oil
  1. Rinse potatoes and wipe with paper towel. Cut potatoes into 1/4 inch sticks.
  2. Pour canola oil into a 8-10 inch cast iron skillet and heat to medium-high heat.
  3. Once oil is heated, place a handful of fries into the oil and cook for 5-6 minutes or until golden brown on the outside and soft on the inside. Repeat until all fries are cooked.
  4. Sprinkle with lemon pepper, sea salt, and parsley.

Alfredo’s Pasta Salad

Almost everyone has one, their favorite hole-in-the-wall pizza joint that conjures up sweet memories of cheese, sauce, and banter. For me, that pizza heaven is Alfredo’s Pizza Cafe in Birmingham. I have many fond memories of catching a matinee with my friend Elaine right after stopping by Alfredo’s for a pepperoni calzone and a side of pasta salad.

Alfredo’s has since moved (and so have I), but Elaine and I remain the best of friends while the taste of Alfredo’s pasta salad lingers happily in my mind. I recently met up with Elaine over the 4th of July weekend and, feeling nostalgic, decided to try my hand at reproducing Alfredo’s classic pasta salad.

Alfredo’s Pasta Salad

Ingredients:

    • 2 cups rotini pasta, cooked
    • 1/2 cup sliced olives
    • 1/2 each of a red bell pepper, yellow bell pepper, and orange bell pepper, chopped
    • 1/2 cup mild banana peppers
    • 1/4 cup sauteed onions, chopped
    • 1/2 cup broccoli
    • 1/2 tsp sea salt
    • 1 tsp basil
    • 1 tsp grated Parmesan cheese
    • 1-1 1/2 cup(s) pesto sauce
    • 1/4 cup banana pepper juice, optional

Directions:

    1. Boil pasta over high heat for 11 minutes or until tender. Drain and pour into a medium-sized mixing bowl.
    2. Boil broccoli over high heat for 5-7 minutes or until tender. Sprinkle with sea salt and pepper to taste.
    3. Sautee bell peppers over medium-high heat in 1/2-1 tsp of olive oil (or without olive oil if using a nonstick skillet).
    4. Sautee onions over medium-high heat in 1/2 tsp of olive oil and 1/8 tsp of sugar.
    5. Combine pasta with all other ingredients. Cover and refrigerate for at least 2 hours before serving.

 

All that’s left is to make a calzone! But for now, what’s your favorite hole-in-the-wall pizza place?