Saturday, December 8, 2018

Happy Holiday Season! - Pimento Cheese Spread

So, here's the recipe I wanted to get up here before the holidays, because it makes an excellent side dish or appetizer, and it's super easy to put together! Aside from the pimentos, I typically have all these things in the house, too.

Anyways. Pimento cheese was something totally new to me, as a New Englander. When I first tested this recipe, I simply threw in the ingredients I found on the Wikipedia page (yes, pimento spread has it's own Wikipedia page) and hoped for the best. It was tasty... but did it pass the test? I brought in the results to my coworkers and my desk-mate, a true Texan, said it was the best Pimento cheese he's ever had!

So I guess I did it right the first time ;)

As I said, this is the perfect appetizer for any gathering. Add a bit more mayo and cream cheese to make a dip, or a bit more cheese to make a cheeseball, or leave as-is for a spreadable cracker snack. The possibilities are truly endless!

Pimento Cheese Spread
(Adapted loosely from Wikipedia)
  • 1 8oz bag sharp cheddar cheese
  • 1 8oz bag colby jack cheese
  • 1 oz brick cream cheese (I used neufchantel)
  • 2/4 cup mayonnaise
  • 1 4oz jar pimento peppers, drained and diced
  • 1 jalapeno, seeded and diced small
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
*keep a bit extra cheddar cheese on hand in case cheese mixture gets too soft*

-In a stand mixer fixed with a paddle attachment, combine all ingredients. Stir until well combined, adding more cheese or mayo to desired consistency (I like mine with a bit more cheese). Taste, adding more seasonings as desired

Monday, December 3, 2018

Cranberry Texan Mule - Perfect Cocktail for Holiday Partying


Does anyone else LOVE playing hostess? It's seriously my favorite thing. If I could be paid to just throw parties, I'd be a happy lady.

For your Holiday party--A good rule of thumb is to offer one signature cocktail at your party, and leave a few basics out for those who just want to do a rum and coke. I typically make a big batch of sangria, but if you want a more personal, holiday-themed cocktail to make for guests, I'd go with this. I call it my Cranberry "Texan" Mule, a take on a Moscow Mule. Spicy ginger beer and tangy cranberries combine with vodka for a lovely holiday drink!

Cranberry Texan Mule
  • 1.5 oz vodka
  • .5 oz fresh lime juice
  • .5 oz cranberry simple syrup (see below)
  • 1/2 cup ginger beer
  • ice
  • lime wedge, for garnish

For the Cranberry Simple Syrup
  • 1 cup water
  • 1 cup white sugar
  • 1 cup cranberries
  • 1 tbsp orange zest
-Prepare the simple syrup: Over medium heat, mix together the water and sugar until sugar has just dissolved. Add cranberries and zest, and stir lightly. Bring heat down to low, and leave on heat for ten minutes, stirring occasionally. Pour into a jar (berries and all!) and refrigerate until cold, or overnight.

-Fill a glass with ice (if you have a copper cup, go for it!) and pour vodka, lime juice, and simple syrup over the top. Top with ginger beer, and stir gently. Serve with lime wedge, and extra cranberries for garnish.

Thursday, November 29, 2018

Low Carb, Gluten-Free Pho - Tasty Chicken Pho for Fall


My new foodie obsession: Pho. It's one of those tastes that's just impossible to explain. Before I tried it, I had heard people sing the praises of Pho, but I didn't get it. How could mere chicken soup be SO GOOD? Then, upon moving to Austin, my friend took me to her favorite Pho spot.

I was hooked. Something about it--the veggies, the tender meat, the delicate noodles, or the flavor-packed broth--just works. It's one of those stick-to-your-ribs comfort food that's hard to beat.

So, days into the first bits of fall, a cold hit my nostrils. All I wanted was this sweet, spicy soup to kick the cold out of my nose. Some adjustments had to be made to make it tummy-friendly, like omitting the noodles, but overall this is pretty perfect. The spicy zing helped drain my sinuses while the hearty broth gave the protein and nutrients I needed to kick the cold.

And playing the part of the noodles in this sickness busting recipe? Zucchini strands!

Simply use a julienne peeler and peel the zucchini down to the seeds on all sides. Viola! Instant, paleo-approved, gluten-free noodles!

Paleo Pho
  • 5 cups chicken broth (I made mine homemade: 1 whole chicken + 2 carrots + 4 celery stalks + 1 onion + 1 tsp peppercorns + 1 tsp salt + 2 bay leaves + enough water to cover it all, simmered until chicken was cooked through, strained and fat scooped off the top after chilling overnight)
  • 3 whole star anise
  • 1 knob fresh ginger, peeled and cut into chunks
  • 3 garlic cloves
  • 2 whole cloves
  • 1/2 cinnamon stick
  • 1/2 tsp. black peppercorns
  • 1.5 cups cooked, chopped chicken (used chicken I pulled off the bird used in the broth)
  • 1/2 cup diced mushrooms
  • 1/2 cup kale, cut into bite-sized pieces
  • 1/2 onion, sliced thin
  • 1 jalapeno, sliced thin
  • 1/4 cup cilantro, chopped
  • 1 zucchini, julienned
  • 1 lime, wedged
-Start by simmering the broth for 30 minutes with the star anise, ginger, garlic, cloves, cinnamon, and peppercorns, until the broth is fragrant and flavors have intensified.

-Strain the broth, getting all the spices out, then return to medium heat.

-Add the mushrooms, kale, onion, jalapeno, and chicken. Cook for about ten minutes, letting veggies soften and flavors meld.

-Prepare serving bowls (4-6) by placing equal amounts of julienned zucchini in each bowl. Ladle soup into bowls and top with cilantro and lime.

Monday, November 19, 2018

The Best Turkey You'll Ever Eat - How to Cook the Perfect Thanksgiving Turkey


This is the first Thanksgiving Turkey I ever cooked, a few years back. It's a long process, but easy enough that anyone can truly do it!

I'd never in my life cooked a turkey before, and I was very excited to take on the process of making THE. PERFECT. TURKEY. I consulted the expert, Alton Brown, and some family know-how, and the results (as you can see) are pretty dang perfect!

Juicy, flavorful, and a good blend of new and old techniques. Crispy skin is KEY. I even made homemade gravy to smother it with. All in all, my first turkey was a success!

Tips: Don't stuff the turkey with stuffing! Cook stuffing separately to ensure a juicy bird. Save the giblets to make THE BEST GRAVY EVER (trust me!) Save the bones (and any veggie trimmings you have leftover) to make stock.

Fool-Proof  Turkey with Giblet Gravy
  • 1 Turkey, about 12 lbs
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 1 cup apple cider
  • 1/4 cup apple cider vinegar
  • 1/2 gallon chicken broth
  • 1/2 gallon vegetable broth
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 ginger knob, sliced
  • 1 cinnamon stick
  • 1 gallon of water

  • 1 cinnamon stick
  • 1 tsp allspice berries
  • 1 apple, sliced in half
  • 1 lemon, sliced in half
  • 1 orange, cut in quarters
  • 1 cup water

Herbed Butter
  • 2 sticks butter, softened
  • 2 tablespoons herbs de provance
  • 1 tablespoon truffle oil
  • 1 tsp fleur de sel

For the gravy
  • Neck and Giblets from the turkey
  • Drippings from the cooked turkey
  • 1 cup vegetable broth
  • 1/4 cup red wine
  • 3 tbsp flour
  • salt and pepper, to taste

-At least 24 hours before you plan on cooking your turkey, combine all of the brine ingredients in a large stock pot (big enough to hold your turkey!) stir well until salt is dissolved (it helps if the broth is a bit warm), and place the turkey in the pot.

-Mix together the ingredients for the butter. Remove the turkey from the brine and pat dry.

-Use a sharp paring knife to make small cuts in the turkey skin. Use your finger to make space under the skin, and stuff the butter under the skin. Gently pat the turkey all over to evenly distribute the butter as much as possible.

-In a microwave-safe bowl, combine the aromatics and microwave on high for one minute. Drain off the water, and stuff the turkey cavity with the fruit.

-Set oven to 500, and roast the turkey for a half hour. Remove from the oven, and place tinfoil over the breast ONLY (spray the tinfoil with cooking spray). Reduce heat to 350 degrees F and roast for another two and a half hours, or until the internal temperature at the thickest part of the bird reads at least 160 degrees F.

-Cover the neck and giblets with an inch of water in a large saucepan. Bring to a boil, then reduce to a simmer and let simmer for one hour.

-Drain the drippings into a pan, removing any burnt pieces, and set the heat to low. Sprinkle in the flour and whisk into a roux.

-Once the giblets are cooked through, tear the meat off the neck and chop up with the giblets. Save at least a cup of the water. Add the meat to the roux and stir in the wine and broth.

-Add some of the reserved water and whisk until desired thickness is reached.

Bourbon Peach Cupcakes

I never was one to enjoy hard liquor or beers, back in my early days of being a social drinker. If it didn't taste like fruit and ten different kinds of sugar, I was not interested. Bring on the Pina Coladas and Kamikaze shots! And bring me ALL YOUR SMIRNOFF ICES, STAT.

College. Amirite?

Not surprisingly, this led to many a hangover and a rainbow of different colors of vomit. (Sorry, that probably doesn't get you excited for food, does it?) Thankfully, these days not only is my regular intake of liquor at least half what it used to be, but my palate has evolved.

Recently, I've been kind of into bourbon. Nothing too fancy, just what I can afford on sale at Specs, the best liquor superstore I've ever encountered THANK YOU TEXAS, but still. I drink it on the rocks with a bit of ice and sip it on my porch while facing the Texas heat at the end of a long day.

However, sugar tooths die hard. And that's why I decided bourbon cupcakes would be pretty dang amazing. And peach, because Texas peaches are some of the best.

Vanilla Bourbon Cupcakes with Peach Buttercream
(cupcake recipe adapted from Wonky Wonderful)
For the Cupcakes

  • 11/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 stick butter
  • 1 cup dark brown sugar
  • 2 eggs
  • 1 tsp vanilla extract (vanilla bourbon if you have it!)
  • 1/4 cup milk
  • 1/4 cup bourbon
For the Glaze
  • 1/2 cup each flavored bourbon (OR 1/4 cup bourbon + 1/4 cup peach nectar)
  • 1/4 cup sugar
  • 1/4 cup agave nectar
For the Frosting
(note: there will be a LOT, reserve the extra to put on fruit)
  • 1 stick butter, room temp
  • 1/2 ripe peach
  • 2 tsp peach vodka
  • 2-4 cups confectioner's sugar

-Preheat oven to 350 degrees F.

-In a medium bowl, whisk together all dry ingredients for cupcakes. Set aside.

I-n the bowl of a stand mixer on medium speed, cream together the butter and brown sugar. Once light and fluffy, add the rest of the wet ingredients and mix until well combined.

-Slowly add the dry ingredients to the wet and mix together until there are no lumps. Fill cupcake wells (lined with liners or greased) 2/3 full.

-Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Place on a cooling rack.

-While cupcakes are baking, prepare glaze: mix together all glaze ingredients and simmer over high heat until reduced by half and syrupy.

-Use a fork to prick holes in the top of each cupcake. Pour glaze over warm cupcakes, about a tablespoon each. Let cool before frosting.

-While cupcakes are cooling, prepare frosting. In a stand mixer on high, mix the peach until it is pureed. Add butter and vodka, then slowly add the confectioner's sugar until desired consistency is reached.

Note: I ran out of sugar before the frosting was stiff enough to pipe, but the drippy frosting ended up looking fun and rustic and worked just fine.

Sunday, October 28, 2018

HALLOWEEN - Monster Mash Candy Bark

There are two kinds of people in the world.

1. Those who get sick of the same ol' candy

This solves both of their problems. It's basically like making candy out of candy, and it is the perfect way to eat ALL OF THE CANDY ALL OF THE TIME.

Plus, the pretzel-bark bottom ensures a bit of salt to cut all that sweet.

The recipe is really more of a series of suggestions, since it can be adjusted for anything you have on hand--or anything you steal out of your child or younger sibling's treat bag (I won't tell). You can even share the result with them!

This is also a great way to use up any leftover Halloween treats after the holiday. And it looks pretty neat, too!

Monster Mash Halloween Bark
  • About 50 pretzel thins
  • 1 12oz bag of white chocolate chips
  • 12 Halloween Oreos, broken into fourths
  • 1/2 cup candy corn
  • 1/4 cup Halloween M&Ms (extra points: pumpkin spice!)
  • 1/4 cup Reese's Pieces
  • 1/8 cup peanuts
  • 1/8 cup Halloween sprinkles
-Line a cookie sheet with parchment paper and arrange the pretzel thins in a single layer so that they're touching.

-In a double boiler over low heat or in a microwave at half power, melt the chocolate chips until smooth.

-Pour half of the melted chocolate chips over the pretzel thins and use a spatula to smooth the surface.

-Drop the rest of the ingredients, minus the sprinkles, and press them lightly into the surface.

-Drizzle the rest of the melted chocolate over the top, and sprinkle the sprinkles over the top.

-Let set in the fridge for at least an hour, then break into chunks. Store in a cool, dry place in an airtight container.

Monday, October 15, 2018

Savory Fall Dinner - Pumpkin Risotto with Roasted Garlic


Risotto is one of those dishes that people think is too complicated to try. After all, countless food shows have showed chefs foiled when they were assigned, or attempted, a risotto.

In reality? It's so easy. Yes, it's technical. Yes, it's time consuming. But if you can pour broth into a pot and stir, you're going to be just fine.

Simply keep an eye on the texture and diligently add more broth or wine until the rice goes from singular granules to a flowing, creamy consistency. No cream required!--but I do dollop some sour cream on top. Just because.

It's also one of the most versatile dishes--add some veggies to liven it up. Add a protein and you have a full meal. Plate it fancy and be super impressive. It's up to you!

I went with some seasonal flavors and the result was just fantastic. Feel free to use the base recipe (onions, rice, broth) and jazz it up how you wish. Let me know how it goes!

Pumpkin Risotto with Roasted Garlic

  • 1 cup aroborio rice
  • 1/4 cup white wine
  • 2 cups chicken broth (use vegetable for vegetarian)
  • 1/4 cup pureed pumpkin
  • 1/4 cup onion, chopped
  • 1 bulb garlic, roasted (cut top off garlic, drizzle with olive oil, bake in tinfoil at 350 degrees F for 20 minutes or until insides are soft)
  • 1/4 cup grated parmsean cheese
  • 1/4 cup frozen spinach (or 1 cup fresh)
  • salt and pepper
  • drizzle of oil + 1 tbsp butter

-Warm the oil and butter over medium heat, until melted. Add the onion and cook until just soft. Then, add the rice and stir until it has absorbed all the liquid.

-Add the wine and stir until the rice has absorbed all the liquid. Repeat with the broth, adding by the quarter cup until all liquid is absorbed.

-Stir in the pumpkin, roasted garlic, and spinach. Check the tenderness of the rice. If it is not done (should be soft, not hard or sticky, thick but does not hold shape) add more wine and broth in alternating batches, letting the liquid absorb each time.

-Add the cheese and salt and pepper, to taste. Serve.

Tuesday, September 25, 2018

Spiced Orange French Macarons with Orange Curd



I feel like people can be divided into two groups: Christmas people, and Halloween people.

Um, and I guess Nightmare Before Christmas People that incorporate both... so maybe three kinds of people.

I've already enjoyed my first PSL of the season. And am slowly accumulating various Pumpkin Spice treats to try. So of course, I was going to try my hand at some seasonal French Macarons. Spiced orange French macarons, to be exact.

While these don't actually have any pumpkin, they DO have a hefty shake of pumpkin spice. With the accompanying Spiced Orange Curd it's the perfect treat for when the air gets chilly and you need something cozy to munch on.

Bonus: the egg yolks you separate from the whites go into the orange curd! It's really quite perfect.

Don't get discouraged if they fail the first time--these cookies are VERY temperamental. The good news is that even if they don't LOOK like macarons, they'll still be tasty!

Spiced Orange Macarons with Spiced Orange Curd
(Adapted from Food Network's Recipe)

  • 1 3/4 cups confectioners' sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/4 cup granulated sugar
  • 1 tbsp pumpkin spice
  • 1/2 teaspoon vanilla extract

For the orange curd

  • 1 orange, zested and juiced
  • 2/3 cup granulated sugar
  • 2 tsp pumpkin spice
  • 3 egg yolks
  • 1/2 stick unsalted butter cut into pieces

-Preheat oven to 300 degrees F.

-Sift together the confectioner's sugar, pumpkin spice, and almond flour.

-In a stand mixer on medium, whip the egg whites and cream of tartar until frothy. Turn the speed to high, and slowly stream in the granulated sugar. Whip until stiff peaks form. Add the vanilla extract and mix until just incorporated.

-Add the almond flour mixture and fold into the egg whites until well combined. The perfect texture is described to be like "lava"--it should flow slowly off the spoon when pulled from the batter, and look shiny when at rest.

-Using a piping bag, pipe 2-3" diameter circles of the batter onto a cookie sheet fitted with parchment paper or a silpat. Smack the pan on a hard surface to remove bubbles, then let sit at room temperature for 10 minutes.

-Bake for 20 minutes, until cookies are shiny and small "feet" form.

-While the cookies bake, prepare the orange curd: In a pan over low heat, mix together all ingredients and whisk constantly until thick, about 12 minutes. It will further thicken as it cools.

-Sandwich two macaron shells with a bit of curd

Thursday, September 20, 2018

BLENDABELLA Recipe Challenge - Zesty Mexican Enchiladas #BLENDABELLA, #zestymexican


This is a sponsored post, in that I received complimentary product as well as the chance to win monetary prizes from BLENDABELLA

I have fond memories of enchiladas for dinner growing up in Western Massachusetts. Little did I know, authentic enchiladas did not use a condensed soup base (in fact, the recipe was on the back of a soup can!), and the real ones were actually way more flavorful and spicy!

Since moving to Austin, I've been educated in the complex tastes of this Tex-Mex favorite. Of course, I wanted to start making it in my home kitchen. I've played with the concept of an enchilada--tortilla wrapped around various meats and veggies, topped with a spicy sauce, and smothered in cheese. I can't say that my recipe is authentic, but it sure is flavorful!

So when BLENDABELLA reached out to me to create a recipe for their Blogger Challenge, I knew exactly how to feature their Zesty Mexican mushroom blend. Enchiladas are so versatile that this recipe can quite easily be adapted for any recipe. Swap out the tortillas for an almond flour or low carb version. Take away the beef and double up on the mushrooms. The flavor of the sauce is so great that you don't even NEED the cheese... but I can't resist.

You can follow BLENDABELLA by following these accounts:

Have you ever tried BLENDABELLA mushroom blends? Let me know in the comments!

  • 1 jar BLENDABELLA Zesty Mexican mix
  • 1 lb ground beef (omit if vegetarian, replace with a second jar of BLENDABELLA)
  • 2 cups tomato sauce
  • 1/2 onion, diced
  • 2 cloves garlic, crushed
  • 1/2 cup Mexican beer
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1 beef broth cube, crushed (sub for vegetable cube if vegetarian)
  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp habanero hot sauce (optional)
  • 8 tortillas (I used low carb)
  • 1 cup shredded Mexican cheese blend
  • salt and pepper, to taste
  • sour cream and chives, to garnish

-In a saucepan over medium heat, brown the ground beef. Drain the fat, then add the onions, garlic, and beer. Let reduce slightly until the onions are soft. Add the BLENDABELLA mushrooms.

-Add the tomato sauce and spices, tasting to adjust to your liking. Bring to a boil, then reduce to a simmer. Let simmer for 20 minutes, until the sauce begins to darken, stirring occasionally. If desired, let sauce rest in the fridge overnight to let flavors enhance.

-Preheat oven to 350 degrees F. Prepare a 9x13" baking pan by spraying with cooking oil and spooning a bit of the liquid sauce over it (you only need a light coating here).

-Use a slotted spoon to spoon the beef and mushroom mix into 8 tortillas, being sure to reserve at least 2/3 cup of the liquid sauce.
-Arrange the tortillas in the pan and pour sauce over the top. Top with cheese. Bake for 20 minutes, until heated through and cheese is melted. You can choose to add the cheese in the last 10 minutes of baking, but I prefer a toasty layer of cheese.

-Serve with sour cream and chives.

Thursday, September 13, 2018

Fall is Here! - Vegan Low Carb Pumpkin Sage Bisque

This is a recipe from my now-dead blog, Quarter Life (Crisis) Cuisine. The recipe may not be new, but it sure is good!

I don't care that it's still 100 degrees. Or that the seasons in Texas are just "hot" and "not as hot." It is September, school is back in session (I only know this because traffic is 100x worse now), and the Halloween decorations are popping up everywhere.


I also don't care how "basic" that makes me. I can enjoy all the best bits of fall without winter being right around the corner? Great.

I can wear my Northface/leggings/Uggs combo when it gets chilly and it doesn't need to be covered by a head-to-toe parka? WONDERFUL.

I can still eat pumpkin and apple and spices all I dang well please? PERFECT. I will start with this Vegan Low Carb Pumpkin Sage Bisque!

This recipe was inspired by a favorite bakery back home (Second Street Bakery, if you're ever in the area) and I worked like a madwoman to try to recreate it. I think I did a pretty good job! I even made it VEGAN and LOW CARB. Woo!

Please note that the rosemary is NOT in the recipe. It was a last minute addition because Rosemary grows like MADNESS over here--HUGE bushes of it. I've never seen so much rosemary. It's pretty cool.

This is also accidentally vegan! So, yay!--if that's your thing. If it's not, then you'll still enjoy it. Promise. Substitute with cream if you really feel like it.

Pumpkin Sage Bisque
  • 1 small sugar pumpkin (~2 lbs) peeled, seeded, and cooked through
  • 2 large carrots, peeled and diced
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 1 quart vegetable broth
  • 3 leaves sage, chopped fine
  • 1 tsp sriracha
  • 1 can coconut cream
  • pinch of nutmeg
  • salt and pepper
  • 1 tbs olive oil + 1 tbs margarine or butter substitute
-In a large saucepan, melt the butter and warm the olive oil over medium heat. Add the onion, carrots, and garlic and cook until onions are translucent.

-Add the pumpkin, sage, nutmeg, and broth (you may need more or less, enough to cover the veggies by a little less than an inch) and bring to a boil. Reduce heat and simmer for ten minutes.

-When carrots are tender, puree the soup with an immersion blender or in batches in a food processor. Add sriracha, salt, and pepper to taste.

-Add coconut cream, slowly, mixing constantly, until soup is at desired creaminess. Top with a dollop of condensed coconut cream or sour cream.

Tuesday, September 4, 2018

9 Places You MUST Eat in New Orleans


Every year, my husband and I find some reason to visit New Orleans. While we never have gone during the most popular time of year, Mardi Gras, there is still so much to do, see, and EAT in this incredible city.

I love my new city of Austin, but New Orleans is quickly finding a place in my heart as one of my very favorite cities. I hope to live here someday, but in the meantime I treasure these yearly trips.

Here are my suggestions for the BEST food in town!

Killer Poboys
219 Dauphine and 811 Conti (inside the Rose Bar), New Orleans, LA 

Poboys are one of those things you'll find EVERYWHERE in New Orleans, so it's hard to know where, exactly, the best ones will be. You won't be disappointed if you stop into Killer Poboys. It was suggested to me by multiple trusted sources, and it did not disappoint on the first and second visit, and it wasn't until much later that I realized my friend was close buddies with the owner! What I liked best about Killer Poboys was that there were options that weren't deep fried, but just as tasty. Definitely my go-to spot in the quarter for Poboys.

8324 Oak Street, New Orleans, LA 

This was the first "upscale" restaurant we ever visited in New Orleans. On our first trip, we wanted authentic Cajun/NOLA food, and we got it. When we arrived I was a little concerned by the decor--it was a $30/plate kind of place and it looked really kitschy--but as soon as we got our appetizer, I was sold. The Alligator and Shrimp Cheesecake SOUNDS ridiculous, but it is one of the best things I've ever eaten! The stuffed porkchop and seafood bouillabaisse were also excellent. There are NO reservations here, so make sure to put your name in right as they open!

741 Royal St, New Orleans, LA

On our second trip to New Orleans we had the most amazing crawfish etouffe at a place we only vaguely could remember the name of... and after a few missteps (Antoine's is a whole other restaurant, need the pere!) we finally found it. Since crawfish season had just passed, the etouffe wasn't QUITE as good as we remembered, but it still was pretty delicious.

We started with the fried cheese and a few potent bloody marys. This is an older place, and I feel like it could definitely benefit from a facelift of sorts, but it is still our favorite lunch spot in NOLA. Stick to the seafood and you'll be quite happy.

Tropical Isle New Orleans
Various Locations on Bourbon Street in New Orleans, LA

If you're going to get one of these iconic bright green drinks, you might as well get them at the original bar! The Hand Grenade® packs a boozy (and sugary!) punch, but my favorite thing about getting one of these drinks here specifically, is that they have a "Skinny" version that cuts a lot of the sugar and calories while still giving you that Bourbon Street Buzz. Bonus--the kitschy decor is pretty adorable and their upstairs patio gives you a great view of Bourbon Street.

 Cafe Beignet New Orleans600 Decatur St, New Orleans, LA 

Now that we've been to the city a few times, we can skip the touristy spots like Cafe du Monde and check out the more hidden gems for our favorite local NOLA fare. While Cafe Beignet isn't quite "hidden" as it's a ways up the street from the French Market and right near the harbor (with other locations in town as well), the few times we popped in it wasn't nearly as busy as its more famous counterpart. The beignets are just as good, and this place serves drinks while live music plays. If you're looking for a tasty treat without the long line, Cafe Beignet is your place.

514 City Park Avenue, New Orleans, LA

Did you know that New Orleans has one of the largest Vietnamese populations in the US? This is something we only recently discovered, and sadly haven't had the time to indulge in more than our one trip to Mopho's. I encourage y'all to try a few more authentic spots first (Tan Dinh and Ba Chi came highly recommended!) but eventually do make your way to Mopho's for some incredible fusion cuisine. This shrimp and grits used red curry and coconut grits and it was simply amazing. I also very much enjoyed my boozy bubble tea!

Bevi Seafood Co
236 N Carrollton Ave, New Orleans, LA

This is now our must-stop seafood spot in New Orleans, as recommended to us by our friends who have lived in the area for about 5 years now. Killer Poboys is still my favorite Poboy spot, but Bevi has a solid Poboy menu themselves. What I really love here is the crawfish. Even though we rarely end up in the city during actual crawfish season, Bevi's seafood is still mighty tasty. My first taste of crawfish was in Texas, at a Vietnamese-style joint that cooks the mudbugs in BUTTER. Sooo I'm always a little disappointed when the traditional boils don't come drenched in the stuff. Not at Bevi--their spice blend is so perfect that I don't even miss it. 

Pythian Market
234 Loyola Ave. New Orleans, LA

We specifically ate at Frencheez, Fete au Fete, and 1908 for drinks. But you'll find literally ANY cuisine you could possibly be craving with the 14 different vendors under one roof. I was extremely pleased with my Nola Trio Sampler that let you taste three New Orleans favorites: red beans and rice, shrimp and grits, and their famous (and fabulous!) Crawfish Poutine. The poutine was the clear winner, and I'll be dreaming of that dish until we visit again next year. The drinks at 1908 were expertly made, and my bloody mary was perfectly spicy. They even have virgin cocktails if you're not up for getting your drink on at the time. 

J's Seafood Dock At the French Market
2 French Market Pl.New Orleans, LA

Finally, this is another spot I always need to stop at in New Orleans. Fresh oysters, shucked right in front of you as you take a break from shopping the French Market. The "Bad Motha Shucka" will sing and entertain as he cracks open fresh Gulf oysters. These things are perfect, with just a little bit of horseradish and lemon they go down quite easy. I tried them on a cracker for the first time and that added a nice little crunch for those unsure of the texture of a fresh live oyster. I get a half dozen for lunch and leave NOLA a happy lady.

Have you ever been to New Orleans? Where are your go-to spots to grab a bite?