Crawfish and Mirliton Soup

This is it folks, the soup of all soups! My aunt made this soup for Thanksgiving, and it surpasses any soup I've ever eaten. I love it! The soup has a creamy thin broth, which is exactly how I like it. (Reminds me of the broth for LaRuth's Oyster and Artichoke!) Also, there are not a lot of chunks, the mirliton, garlic, and green onions are cooked down and blended together like a bisque. This makes the broth delicious! The crawfish adds a pleasant surprise and the cayenne pepper is certainly the finishing touch. I do have one warning, this is not a soup if you're in a hurry. This soup will take you 2 hours at least. I assure you though, it is worth every single second. Is it lunch time yet? Make it, eat it, love it! Happy eating!

Ingredients:

• 3 Mirlitons
• 1 Stick unsalted butter
• 4 Stalks green onion, chopped finely
• 2 Cloves of garlic
• 2 Stalks of celery, chopped finely
• 1 Bay leaf
• 1 lb Crawfish tales
• 1 Cup Half and half, (1/2 a pint)
• 4 Cups chicken stock (3 to 4)
• White pepper to taste
• Red pepper to taste
• Black pepper to taste
• Salt to taste

Directions

• Boil 3 mirlitons in water until tender. Let cook and scrape tender part of vegetable from skins. Cut into chunks. Set aside.
• In a heavy pot, melt butter and saute green onions, celery and garlic until soft.
• Add mirliton, peppers, salt and bay leaf and cook until most of liquid cooks out, breaking up mirliton as it cooks.
• Pour chicken broth into pot. Continue to cook for 45 minutes to 1 hour.
• Remove bay leaf and place 3/4 of mixture into blender to puree.
• Return puree to pot. Add crawfish. Mix in Half and Half.

Cheesecake Filled Pumpkin Cupcakes

Ingredients:

• One 8-ounce package cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 2 large eggs, plus 1 large egg white
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 container of cream cheese icing.

Directions:

• Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
• In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
• Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
• Ice cupcakes

Cake Balls

One of our kindergarten teacher makes the best candies and desserts I think I've ever tasted. At one of our teacher workshops this August, I bit into heaven. Imagine a small ball, covered in vanilla candy coating and cake inside, strawberry cake, and I HATE strawberry cake. It was so delicious, my thoughts on strawberry cake have make a 180! Again for our Thanksgiving feast, vanilla candy coating, and spice cake inside! Well finally, I asked for the recipe and it was the easiest recipe I've ever heard of! It is so versatile, and a definite show stopper. Try any cake flavor and icing combination you see fit. The world is your oyster! I made spice cake balls for Thanksgiving, and I put people into sugar comas! Try this recipe, you WON'T be sorry! Happy eating!

Ingredients

• 1 (18.25 ounce) package cake mix
• 1 (16 ounce) container prepared frosting
• 1 (3 ounce) flavored confectioners coating

Directions

• Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. The whipped frosting may not go as far, so just stick with the regular kind.
• Melt candy coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. (some come with their own microwavable tray)
• Use a melon baller or small scoop to form balls of the chocolate cake mixture. Using a skewer, dip the balls in candy coating. Place on waxed paper to set.

Butternut Squash Casserole

For me, discovering butternut squash was like discovering sliced bread. I love how versatile it is, the creamy texture, and the natural sweetness. Honestly, I've forgotten all about the sweet potato this fall. Recently I've made a butternut crab bisque, (which was amazing) and I've also found a recipe for a butternut squash chicken stew I'm itching to try. If you're like me, and you love this delicious winter squash, you'll adore this recipe! Just think butternut squash meets custard! Well, happy eating!

Ingredients

• 1 butternut squash (3lbs at least)
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted
• 3 pinches of nutmeg

TOPPING

• 1/2 (16 ounce) package vanilla wafers, crushed
• 1/2 cup margarine, melted
• 1 cup brown sugar

Directions

• Preheat oven to 425 degrees F.
• Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, and scoop out seeds. Place both halves on a cookie sheet, cut side down. Place in oven and cook for 45-60 min. Check at 45 min. The squash should be very tender.
• Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
• Place in a 9x13 casserole dish.
• Bake in preheated oven for 45 minutes, or until set. (check at 35 min)
• In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown. Serve warm.

Spaghetti Squash

Who knew winter squashes could be so versatile? I've tried a couple butternut squash recipes and I'm totally in love. Now I'm moving on to spaghetti squash. I've read that it is a great substitute for actual spaghetti, and so much healthier. Well, I tried it and it was delicious! I can't say it was as filling as real spaghetti, but definitely a great substitute.

Ingredients:

• 1 butternut squash
• EVOO
• Salt and Pepper

Directions:

• Preheat oven to 375 degrees.
• Half the butternut squash and scoop out the seeds.
• Drizzle EVOO on exposed squash, salt and pepper.
• Cut side down, place on a cookie tray, bake 45-60 min. Pierce with a knife at 45 min. Squash should be tender.
• After taking it out of the oven, let cool about 10 min. Scrape sides of squash. It should come out in strands like spaghetti.
• Continue to use as spaghetti. Add marinara, vegetables, feta, chicken, etc...

Robin's Potato Soup

So the other night I had no meat in my fridge, but a large bag of potatoes. That means only one thing to me, potato soup! I've looked up recipes before, never really liked any. So, I created my own. If I don't say so myself, it's easy and damn good!

Ingredients:

• 6 medium size potatoes (peeled)
• 2 tbsp of olive oil
• 1 medium onion (diced)
• 1 tsp of roasted mince garlic
• 2 1/2 cups chicken broth
• 2 tbsp milk
• 1 can evaporate milk
• Salt and Pepper

Opt: ham, cheese, bacon, chives, etc...

Directions:

• In a medium pot, boil 3 of the potatoes until tender. This should take 10-15 min. on medium high, covered. I quarter my potatoes to reduce cooking time.
• In a soup pot add olive oil, onions, and garlic. Saute 5 minutes using a medium heat.
• Add to soup pot 2 cups of chicken broth and 3 diced potatoes. Cook on medium high until potatoes are tender. Reduce heat.
• When quartered potatoes are done, drain and mash. Add milk. You will want the consistency to resemble mashed potatoes.
• Add the mashed potatoes to chicken broth mixture. Stir until soup is even.
• Add evaporated milk and salt and pepper to taste. Cook on low - medium heat 5 minutes.
• If you find soup is too thick, use remaining broth to thin out.
• Optional: When serving top with ham, cheese, chives, or bacon.

Corn Grits - Zea's Style

I don't think I know one person who does not like these grits. Can I eat these every day of my life!? I wouldn't check the calories though, just eat and enjoy!

Ingredients

• 2 cups water
• 2 cups heavy cream
• 1 cup yellow grits
• 1/2 pound butter
• 1 tablespoon salt
• 1 ear grilled corn, kernels removed

Directions

• Bring liquids to a boil. Stir in grits. Add butter. Cook at simmer until thickened. At end, stir in corn.

Note: Sauteed garlic and onions would be delicious in this recipe. Also, be sure to garnish with green onions!

Happy eating!

Macaroni Grill - Chicken Marsala in a box

I am all about quick when it comes to cooking. Rachel Ray had it right, 30 minutes or less! Sometimes, not often I'll try a box or bag of frozen something. Most of the time I'd rather just make it myself, because mixes and boxes always taste "fake" to me. Now I've only had Chicken Marsala once, at Copelands, like 2 years ago maybe. I was hesitant to try this, but glad I did. This is not a gourmet meal. Do not invite guests over or break out the China. This is a quick and easy meal for the fam. The chicken, if done right tastes pretty good, juicy too. I recommend canola oil or olive oil, always skip the veggie oil. Make healthy choices! The sauce is tasty, not too tang. It is a bit scarce though. Maybe for the professional chefs out there you know how to make this go further. They do recommend adding hot water, but something tells me there's a better way. The noodles are just generic box noodles, nothing fancy. The serving size is probabally three average portions. I know I had one meal, a little seconds, then lunch the next day. If you're feeding growing children, buy at least a second box.

Would I get this again? Sure, something quick and tasty? Why not?

*** 3 stars

Zea's

I'm sure we've all been to Zea's. If not, you're missing out. This is my go-to place when I'm fresh out of ideas. They never fail to provide good food and good service. Ok food first. Zea's specializes in rotisserie chicken. Most people who know me, know I do not eat chicken on the bone. Well I did Sunday night. I tried the rotisserie chicken for the first time. I hated it. Now remember, I would hate it anywhere. I felt like the meat was undercooked and I was nauseous the whole time I was eating it. Boo! Now, if you try the balsamic salmon you'll be seducing the waiter just for the recipe. Wow, the salmon is delicious!!! The balsamic sauce is a reduction with brown sugar, yum. AND you must get a side of corn grits. You're an idiot to pass these up. No, seriously. I also really like the Asian Tuna Salad. I like my tuna seared, and it is delicious. The salad comes with crispy noodles and peanut sauce. I'm not a salad lover, but I'll eat this one. I guess I couldn't move on without mentioning the ribs. I haven't tasted them, again the bones issue. You can get them in 3 different varieties, dry, wet, or Thai. I must say they look delicious. Now who's picking the meat off for me? So what's on the drink menu? Zea's brews their own beer. Have I tasted it? No. I'm so stuck on the kiwi strawberry tea, I've never ventured out. BUT, there is a full description and variety for people who prefer Pilsner, Hefe-Weisen, Dunkle, Amber, etc... On to service. It's few and far between I have gotten bad service. I am usually quite satisfied with my service. No complaints. Prices? If you're looking for items in the $9.99 range, there are some. Zea's features many delicious sandwiches, and there is also a daily special. Most prices range from $9.99 - $24. You're paying $24 for seafood and ribs of course.

Well I guess that's it. Happy eating. Check online for coupons. I know half price mall has them all the time.

**** 4 stars

http://www.zearestaurants.com/site3.php

Chicken and Gnocchi Soup

There is a soup similar to this one at Olive Garden. I enjoyed it so much I sought out the recipe. I like this recipe, but I would make 3 changes. 1) Add one more garlic and salt and pepper to taste. 2) The gnocchi was a little over cooked. After boiling the gnocchi for 4 minutes, skip the 5 minute simmer. Simmering after the cream is added, is plenty. 3) I used only 2 large chicken breasts. Two seemed like quite enough to me. Well good luck! Enjoy!

Ingredients

• 3-4 chicken breasts, cooked and diced
• 4 cups of chicken broth
• 1 stalk of celery, diced
• 1 garlic clove, chopped
• 1 carrot, shredded
• 1/2 onion, diced
• 1 tablespoon olive oil
• 1 teaspoon of thyme
• salt and pepper to taste
• 16 ounces of potato gnocchi (found in the grocery aisle with pastas)
• 1 1/2 cups of half and half
• 1/2 cup of heavy cream
• 1 cup of fresh spinach, chopped

Directions

• Saute the onion, celery, garlic, carrot and onion in oil over medium heat.
• Add chicken, chicken broth, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 5 minutes.
• Add half and half and heavy cream and simmer for another 5 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• Serve and enjoy!

Rice Pudding (no raisins)

I love rice pudding, just minus the raisins. I'm also a flan and custard fan too. You can thank my mom for that! I don't mind! Really. This recipe isn't gourmet, but definitely hits the spot!

Serving: 4

Ingredients

• 3/4 cup uncooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer until cooked.

• In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Note: You must temper the egg before you add it.

Salmon Chowder

Well I made this soup tonight and it is yummy! It was easy to make, and very hearty. Now I will say this, it is not for someone who doesn't like salmon. This dish has an obvious salmon flavor, now I think it's yummy... for the person only so-so about salmon, you may not like it. Anywho - Try it! This soup is great for a cold evening, if we ever get one!

Ingredients:

• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth (I use water and bouillon cubes)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 1lb fresh salmon
• 1 (12 fluid ounce) can fat free evaporated milk
• (15 ounce) can creamed corn
• 1/4 pound Cheddar cheese, shredded
• 1 tablespoon olive oil

Directions:

• Preheat oven to 350 degrees. Place salmon in shallow baking dish, drizzle with olive oil, salt and pepper. Bake 30 minutes. Fish is done when mostly pale pink in center.
• Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
• Using a fork, break salmon into small pieces, separate from skin. Discard skin.
• Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Yo Mama's

Let's get down and dirty about burgers. You can protest that POC has the best burger in NOLA, but that's crap. My burger at POC was so dry I had to put an entire bottle of ketchup on it. Stop waiting in line for hours, and go to Yo Mama's. Yo Mama's is a bar with a very eclectic theme. Some of the decor is New Orleansesque, some S&M, a little carnival, and a spash of velvet Elvis. It's located right across from Pat O's, usually with tons of bikers chilling out front. You can't miss it! The seating is limited, but there always seems to be a good balance, I've never had to wait for a table. Ok burger time. The burgers are big, the burgers are juicy, the burgers are unique! Salsa, avocado, chili, bacon, and yes even peanut butter and usually toppings for these burgers. I will testify that the peanut butter burger is delicious! It has lettuce, tomato, mayo, bacon, and peanut butter. Starve yourself all day, then come gorge on this delicious burger! What makes these burgers so good? I'm guessing the quality of meat plays a large roll, but from what I hear, a hubcap is placed on top of the burgers to keep in moisture. Cool! The sides are awesome too. The burgers come with a loaded backed potato, a huge scoop of potato salad, or a side salad. Most of the burgers range from $9-$12. You can also get a half pink size (plain) for $4.50, which I do from time to time. The prices are very good considering you have a huge plate of food and great quality too. My friends and I eat here quite frequently, and they'll protest there's no burger in comparison. If you're in this neck of the woods, check it out. You'll be hooked.

**** Four Stars

http://www.yomamasbarandgrill.com/

Crazy Johnnies

Crazy Johnnies has always been a "love it or hate it" type of place. "The menu's small, it's dark, refills aren't free." Go away you cry babies! I love this place! (So does Eric Paulsen!) Thank you Danah Boudreaux for taking me here 10 years ago! Ok I want to talk food first. Upon looking at the menu, you'll notice the selections are few. Think about this, what did you come here for anyway? A good piece of meat! No, you won't find huge steaks like at Ruth Chris' or Mortons, but the filet mignon is delicious! And, not that you'll need sauce, but they make their own steak sauce. YUM! The filets come with rice pilaf or crazy potatoes. You'd have to be a fool not to try the potatoes, trust me. I recommend the "Half and Half." This is shrimp soshi, filet mignon, and crazy potatoes covered in the richest sauce I've ever tasted. My mouth is watering just thinking about it. Ok so I want to talk about dipping my bread again, you have to try the dipping bread as an appetizer($2). You'll get 2 loaves of bread and a special sauce. This sauce is basically a mix of everything in the kitchen, it's spicy, it powerful, your piss will even smell like you just ate asparagus, but OMG its the best. Now, the service has always been great. The wait staff is friendly and attentive. Also they are very prompt in bringing out your food. You won't wait long! So come hungry! The restaurant is quite dark, with candles on the table. I wouldn't call it romantic, more like... cozy. There are also TVs for the sports fans. The prices, you'll love. The special is always the $12.99 for the filet mignon. Not bad! Nothing on the menu is over $15, from what I recall. Prices are very decent, and WELL worth every bite! Eat here, you won't regret it!

***** Five Stars

Lamb Shoulder - Crock Pot

I have two favorite meats, (if we're calling fish - meat) lamb and salmon. This Easter I was hell bent on making a lamb. I do not own a roasting pan, but I do have a crock pot... So I looked up a crock pot recipe. This recipe was easy to prepare and very delicious.

Ingredients:

• 2 lbs of lamb shoulder (butcher says its the most tender)
• 6 cloves of garlic
• 2 tbsp rosemary (fresh or dry)
• 2 tbsp of olive oil
• 4 cups vegetable broth
• 1 lemon (optional)
  
• 1/4 cup reduced sodium soy sauce
• salt and pepper
  

Directions:

• Make small incisions in lamb and insert the slices of garlic in each incision.
• Rub olive oil, rosemary around the lamb and season with salt and pepper.
• In large non-stick pan, brown lamb.
• While the lamb is browning, you can prepare the slow cooker/crock pot. Pour the stock and soy sauce into the slow cooker/crock pot. When the lamb is finishing browning add it to the slow cooker/crock pot.
• Cover and cook for 8-10 hours on low setting.
• Remove from slow cooker/crock pot and let rest 15 to 20 minutes before slicing.

Cafe Equator

Equator is a Thai restaurant located in the heart of Metairie behind Lagers. The food was pretty good. The menu has many standard Thai entrees. If you're looking for spicy, this may be your place. There are several items indicating you'll be on fire later. Now, although the food was good, the service was absolutely terrible. We waited at least 20 minutes just for someone to take our drink order. This is unacceptable, we almost walked out. The waitress was extremely friendly to the table next to us, and dry and distant to our table. I have to say, this irritates me to no end. And yes, for those wondering, I was a waitress for two years. The ambiance is a little strange in my opinion. The establishment doesn't have much decor. It almost looks thrown together, like not much thought was put into it. Maybe this is still from Katrina, but that's a pathetic excuse. It is dark, and the large fish tank is a bit strange. The prices were fair. The entrees ranged from $9 - 16. The appetizers were a little on the high end though. I got the feeling Equator is a family owned restaurant, so the standards and prices are pretty debatable according to the owners standards. I've only been to this restaurant one time, years ago. I'm quite certain I wont go back. I can get good Thai food elsewhere. Bad service is inexcusable.

** Two Stars

Bennachin

Bennachin's is the one and only African Restaurant in the New Orleans area. I have been to this establishment about 3 times now, and every time has been delightful! Let me start off by mentioning the decor is fabulous. Bennachin's has African tapestry's, art work, and artifacts. This restaurant is full of color and authenticity! The food is absolutely delicious and prepared fresh in a nook of a kitchen by women who are native to Africa. Don't be alarmed or scared by the unfamiliarity of ethnic food. There are plenty of items on the menu New Orleanians are accustomed too, especially considering a lot of our cuisine originated in Africa. For example, Jolaf Rice, my mother and I made this dish when I was in 4th grade for my report on Nigeria. This West African dish is actually where jambalaya originated. So give something new a try! A lot of the entrees are served with with fried plantains (yum), spinach and a delicious roll. Not too scary, right? I believe the last dish I got was a cashew chicken with a curry sauce. Now I will say, some dishes are spicy! There are three levels of cayenne pepper you can get added to your dish. I regretted level one, so be aware, it's spicy. Two appetizers I must mention are the black eyed pea fritters and fou fou. The black eye fritters are basically black eyed peas mashed down in a mortar and pestle, balled up and fried. They are served with a sauce for dipping and are very yummy! I love black eyed peas! The fou fou is like a mashed potato/roll like consistency, you can dip it in your stew dishes. Now don't tell me ya'll don't dip rolls in your stew, I don't believe it! Ok so what about the prices? Stellar! Most entrees are in the $9-$13 range. Anytime I have gone I have always felt like I was getting a bargain, and there was always food to bring home! Now, this place is small, so large groups may want to call ahead. I'd say it's half the size of my classroom, maybe not even that. There is usually only one waitress and she's always on top of her game. The service is wonderful! One down side, soda's come in cans, they do not have a soda fountain, but alcohol is BYOB. (which can always be fun)

***** Five Stars

I highly recommend Bennachins, you will not be disappointed! Support local businesses! Take a trip to the bathroom too. You have to walk straight through the kitchen. Chat it up with the chefs, they're always very friendly.

Creamed Spinach

My Mawmaw makes the best creamed spinach I have ever tasted. This Easter I was determined to mimic her recipe. (I cooked a delicious lamb!) Sooo after a lil tweaking a recipe or two, I duplicated it!

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 1 1/4 tsp. salt
• 1 c. whole milk
• 2 garlic cloves, minced
• 1/4 tbsp. olive oil
• 20 oz. frozen spinach, chopped
• 1/4 c. Parmesan cheese
• 1/4 tsp. nutmeg
  

Directions:

In a med. sized pot heat olive oil on med/low temp. Add frozen spinach. (I do not boil my spinach) Spinach should be fully cooked. You may need to add more olive oil, eyeball it. You do not want the spinach to stick.

In a separate pot, melt butter and add garlic. Using a whisk, add flour a little at a time, constantly stirring. The consistency will be thick and clumpy. Keep stirring a couple minutes until color changes just slightly. Still using the whisk add milk a little at a time. Clumps will disappear and mixture will become thicker. When clumps have disappeared, add Parmesan cheese. Mixture should start to thicken even more.

Fold cooked spinach into cream. Stir in nutmeg and serve.

Oki Nago

A good friend of mine advised me to try Oki Nago. I'm always up for a new sushi place, so I gave it a whirl. Oki Nago is a buffet, although you can order off the menu for pickup and dine-in. On the food bar, there is a variety of sushi, maybe a dozen rolls, and about 4 different types of sashimi. All of the rolls were labled. I would give the sushi a 3/5. As I described it to my friends, it's for the sushi "virgin." This sushi is for someone trying sushi for the first time, or someone who wants a "buffet sushi." There are other Japanese dishes, the tapioca shrimp is simply delicious. On the salad bar there are about 6 salads with noodles, seaweed, and octopus. I honestly I have not tried any of them. Oh yes, I can't forget the hibachi. There is a bar where you fill your plate with fresh veggies and meat, and they grill it for you, right there. WOW! For dessert there is ice cream and other traditional Chinese buffet desserts. The ice cream flavors come in traditional, and some not so traditional, such as mango, green tea, and red bean. The service was good, the staff has always been friendly. The wait staff is also very attentive, dirty dishes were cleaned promptly while I was at the buffet. My drink never went dry, and the tea is quite refreshing. The ambiance is a little strange. The restaurant is very large. White walls, lots of decor, not all exactly Japanese. There is also a full service bar and piano in the front of the restaurant, looks like neither are utilized too often. All in all, a fun atmosphere. The prices are a bargain for such a variety of food. The lunch buffet is $9.99, and the dinner buffet is $14.99. Not too bad if you ask me... Would I go here, yes, but I'd go to East Buffet first.

*** Three Stars

http://www.okinago.com/

Mikimoto

The food here is absolutely amazing! Mikimoto has a large assortment of rolls and sashimi. In addition, they also have entrees such as chicken and beef teriyaki for the non-sushi eaters. There is also a small variety of non-rice sushi and a soy paper option. I have several rolls that I recommend, the shrimp tempura, Hawaii 5-0 rolls, Violet, and Metairie rolls. Try the pink sauce too, it's addictive! What about the raw fish? FRESH and delicious! The service has always been outstanding. The waiters greet you with a warm towel and friendly smile. My glass is always full, and the table is never left dirty. The wait staff is very attentive. The ambiance is very zen and calming. There are Japanese decorations, lots of earth tones, and soothing music to set the mood. The prices are pretty reasonable as well. Most rolls range around $5 - $12, dinner combos range from $10-15 dollars. You should check out the lunch specials too, they have $.99 sushi. This is by far the best sushi place in town!

***** 5 Stars

http://www.mikimotosushi.com/main.html

Juan's Flying Burrito

I've been to both the Juan's uptown and midcity, and the food was really just mediocre. There is nothing really "wow" or spectacular about the food. The first time I went to Juan's the guacamole was very chunky and full of fresh veggies... the most recent visit, it was purred like baby food. My first visit I had a veggie burrito. It was huge and quite good, it fed me all day. The last time I went, I had nachos. Personally I like a nice creamy cheese drizzled on my nachos. They make theirs with sprinkle cheese. It made a disgusting meal. Juan's does have a nice drink selection of margarita's and many imported, domestic, and local beers. I ordered sweetened tea, and it was delicious! The service it hit or miss. I've had good service and bad. The ambiance is Mexican - trendy, very fun and festive. The prices were pretty economical. Good prices for someone on a budget. You can definitely get a full meal, tax, and tip under $15. Overall, I wouldn't seek Juan's out. If I was in the neighborhood and needed a cheap eat, I might stop... otherwise, I wouldn't bother.

** Two stars

http://juansflyingburrito.com/

Coconut Curry Chicken

This is a recipe I came up with a while ago. I ate at a restaurant Hipstix in downtown New Orleans, and fell in love with this dish like never before. I call it "Heaven in a Bowl." Email me for the more R rated version of that :). This is very easy to make and a hit for curry lovers!

Ingredients:

• 2 tablespoons of Taste of Thai curry paste


• 2 cans of coconut milk (use light if you prefer)


• 1 1/2 lbs of boneless chicken breast, cut into small pieces


• 2 carrots, diced


• 3 medium potatoes, peeled and cubed


• 3 tablespoons of cilantro


• 1 cup chicken broth
• Jasmine rice
  

Directions

In a saucepan add 2 cans of coconut milk and 2 tablespoons of curry paste. Stir on med/low heat until paste dissolves. Add pre-cooked chicken, carrots, and potatoes. Raise heat to med temperature and cook 15 minutes or until vegetables are tender. Gradually add broth if you find your soup/stew is getting too thick. When vegetables are tender, your soup/stew is done. Serve on Jasmine rice and garnish with a sprinkle of cilantro. (Sometimes I add a small sprinkle of salt)

Options: The curry paste directions has an option for fish sauce. Also, the curry paste has lemon grass in it, but you may want to add a couple to the pot.

Amy's Spice Cookies

My cousin makes these cookies during the holidays and they are absolutely a winner! If I'm not mistaken, she got this from a WW's website. There is no oil and no eggs... and they are still the softest cookies you'll ever eat. Enjoy and feel free to mix it up a bit!

Serving: 24

Ingredients:

• 1 (18.25 ounce) package spice cake mix
• 1 (15 ounce) can solid pack pumpkin

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

(Add white chocolate chips or nuts to add a little variety)

Servings Per Recipe: 24
Amount Per Serving: 1 cookie
Calories: 98, Total Fat: 2.7g, Cholesterol: 0mg , Sodium: 188mg, Total Carbs: 17.2g, Dietary Fiber: 1g, Protein: 1.5g

Kyoto 2

Kyoto 2 is definitely my new favorite sushi restaurant. Being that I live very close to the Harahan area, I try to take advantage of eating at local places, and boy did I find a gem! Kyoto has a great selection of sushi, and the specials board is always full. Normally I would tell you my favorite roll is one with cream cheese, or spicy tuna... not here. My favorite roll is the traditional crunchy roll. Their crunchy tempura is like no other. They must add Japanese mayo to the crunchy because they stick together almost loosley compared to a rice krispy treat. I know, doesnt sound healthy, but boy is it yummy. They also have "pink sauce!" This pink sauce is nothing compared to the nasty stuff at Sake, it's very similar to Mikimoto. All my friends love it, we get the whole bottle on the table. I want to add something about the rice too. Normally I have a lot of problems with rice. Not here, their rice is fluffy and very easy to digest. You can also opt out and get soy paper if you choose as well. Raw fish? I know you're wondering about the raw fish, and I have tried it, it is absolutely fresh and delicious.

The chefs and staff are very nice, the service has always been excellent. Also, every time I have gone dined there the chefs are talking to customers, as if these people come in frequently. That was one of the first things that encouraged me to come back to Kyoto 2. The inside is nothing fancy, pretty similar to a store front cafe. Everything else excedes my expectations. Check it out!

Butternut Squash and Crab Bisque

I get this soup almost every time I go to Whole Foods, well almost every time. They only have this soup every other time I go! So sad. Since it's hit or miss when I go, I decided I wanted to learn how make it. This recipe is simple, healthy, and very yummy! Good luck!

Yield: About 4 quarts

4 large cloves garlic, roasted (see note)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 to 2 pounds butternut squash, peeled and cubed
1 large yellow onion, diced
1 cup fresh carrots, diced
1 cup fresh celery, diced
1 quart chicken broth, divided use
1 tablespoon fresh sage leaves, finely chopped (I used dry, couldn't find fresh)
1 cup heavy cream
8 ounces crab claw meat (Rouses only serves in 16oz containers)
Salt and pepper, to taste

Prepare roasted garlic.

In a large (at least 5 quart) soup pot over medium heat, add the butter and olive oil. Once butter is melted, add squash, onions, carrots, celery and garlic. Saute 5 minutes.

Add 3 cups of broth, reserving the rest. Cover pot and simmer until squash is very tender (about one hour).

Add the cream and puree the mixture with a stick blender until very smooth (or blend in batches in blender and return to pan). Thin with remaining broth if needed.

Fold in the crab meat and sage. Season with salt and pepper and serve.

Editor's note:
To roast garlic, remove papery skin, place in pan and drizzle with olive oil and a little water; seal with aluminum foil and roast in 400 degree oven for 40 minutes. Squeeze from skins after roasting.

Nutritional information per cup: 217 cal., 15 g fat (7 g sat.), 43 mg chol., 12 g carb., 623 mg sodium, 1 g fiber, 10 g pro.