I’m a big fan of Shrimp and Grits and since I’m heading to New Orleans tomorrow for my monthly work trip with Joy, I figured now is the perfect time to share the recipe for these Sausage, Shrimp and Grits Biscuits. It’s one of my favorite dishes turned into a delicious little biscuit sandwich. They’re homemade biscuits made with quick cooking grits and topped with cheese and shrimp. They’re sandwiched together with a cooked breakfast sausage patty, which makes them the perfect dish for breakfast, brunch or as an appetizer at a party! You’re going to love them!
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I have a huge confession to make, and I think I would just feel so much better if I were to confess it here to you. After all, I do think this is a safe space so I feel like I can say anything without judgement, right? The truth is I don’t really care for sushi. That’s to say, I don’t like raw sushi or hand rolls, and really the only kind of sushi I do enjoy, if you can call it sushi at all, are basic cut rolls like California Roll or Shrimp Tempura Roll and I’m sure I’ve just insulted many people, and I’m sorry! The other problem I have with sushi is that I feel like you spend a lot of money on it and then about 20 minutes later you’re just hungry all over again and so you end up eating another meal altogether. With all that being said, I do have a soft spot, like I said, for a California roll, as basic as that is, and so these California Roll Jars are the ultimate meal on the go. They’re fun to eat and great for parties. Let’s all get into it!
First things first, I’m currently hosting a GIVEAWAY on 
When I think of the ultimate comfort food, my mind automatically goes straight to chicken pot pie. When I think of chicken pot pie, I instantly think of winter because it’s usually what I make on a cold night when I’m trying to warm us up with a comforting and filling dish. The trouble is that I crave it during the summer months as well, but don’t make it because it’s a bit too rich for summer. This is where these Chicken Pot Pie Sandwiches come into play. They’re a cross between a classic chicken salad with mayo and a comforting chicken pot pie, the kind with biscuits baked right on top. It’s a dream come true if you really think about it, and the perfect summer dish to make all season long.
Usually when I eat a salad it’s because I’m forcing myself to make healthier choices. Inevitably, it’s what I tend to eat when I’ve returned from a vacation and have over-indulged and my body is just screaming for something green or a vegetable. My mindset is usually that of dinner being a protein, a starch and a vegetable—with the vegetable being a potato of some kind, which is technically another starch but let me live. Because of that, I tend to throw in a simple green salad on the side for dinner, since I know my body will thank me for it later. This Steak and Potato Caesar Salad, however, is a salad that I can truly get behind. It’s hearty, satisfying and just a tiny bit over-the-top. Which is exactly how I prefer my salads.
Sheet cakes are the best because you can either feed a crowd with them, or just have a feast all to yourself. I actually don’t recommend eating it all by yourself…at least not in one sitting. Although, it does depends on what day of the week it actually is. If it’s Friday, and work has been hectic, then maybe you do want an entire cake all to yourself? Who’s to say, really? There’s fruit in it so it’s basically healthy. All kidding aside this Roasted Strawberry Sheet Cake is the dessert I’ll be making all summer long because it’s versatile and so easy to make. Use whatever fruit is in season to bake it again and again without getting bored of it. The base is a delicious yellow cake that lends itself to any flavor you pick. Serve it with a dusting of powdered sugar, fresh whipped cream or ice cream, if you’re feeling adventurous. I really don’t cake how you make, just as long as you make it! 
