Quick and easy dinner! It’s finals week and I am sick and tired of plain sandwiches so decided to spice it up with my favorite ingredients: spinach, melted swiss, and baby portabellos.
Author Archives: chefsgirl
Stanley’s Restaurant
Stanley’s is a casual dining restaurant that branched off of Chef Boswell’s very own, Stella!. They serve good ol’ New Orleans comfort food and are best known for their delicious brunch menu. It’s located in Jackson’s Square and has a beautiful view of the St. Louis Cathedral. Since I discovered it, I’ve come here several times and introduced it to friends and out of towners who absolutely LOVE it. I love classic and simple dishes and Stanley brings that to the table with just a touch of New Orleans!
I was on a brunch date with a childhood friend of mine and of all the years she’s lived in the city, she had never been to Stanley’s so it was obvious that I should take her here. The last time I came to Stanley’s I devoured the most scrumptious Oyster Poboy ever so I was torn when I had to decide between the Eggs Stanley or the P&J Oyster Poboy. So we compromised and got the Poor boy Sliders, which offers a sample each poboy!
Poboy Sliders: Club Stanley, Korean BBQ Beef, and Oyster Poboy
Eggs Stanley! Cornmeal-crusted Oysters, Poached Eggs, Canadian bacon, and Creole Hollandaise on English Muffin.
A classic Eggs Benedict with Oysters. I don’t know where they get their oysters from, but they are so big! It’s not even JUST the oysters, but the cornmeal batter is just delectable. Not too heavy, crispy crunch, and seasoned perfectly! The hollandaise was just right..not too creamy and not too tangy (a problem I’ve had at other brunch joints).
Breaux Bridge Benedict. Charlie T’s Boudin, Smoked Ham, American Cheese, Poached Eggs, and Creole Hollandaise.
Typically, this dish doesn’t come with oysters, but clearly, we love them ersters! ;P This dish is more on the savory side. “The Chef” loves his Boudin so this is his favorite.
Whether you’re a local spending the day in the city or a tourist wandering the French Quarter, Stanley’s Restaurant is worth your visit. They don’t take reservations, but normally they turn tables over rather quickly, so while you wait, enjoy the sights or even grab a drink next door at Stanley’s bar. I guarantee you’ll love this place as much as I do!
The Company Burger
Nestled in a small strip across the street from Dat Dog (best hot dog joint in NOLA!) is Freret’s sleek yet simple burger joint.
Word is spreading about their delicious Lamb Burger (pictured bottom left). It’s topped with feta, the house basil mayo, onions, and a chili mint glaze. It was flavorful and juicy…exactly as I had imagined it to be. Too bad I wasn’t the adventurous one who ordered this delicious hunk of meat…the boyfriend did and I got to steal a few bites, but I need to go back for my own!
For those who just want a burger – go for The Company Burger (pictured right). It comes with two thin patties with onions, American cheese, and homemade bread and butter pickles, all placed onto their toasted buttery buns. You have the option of adding a yard egg and/or bacon, for a small fee of course! I didn’t notice this until I sat down to wait for my order so when you try Company Burger, order a yard egg on your bun for me! ^_-
I’m a lover of tater tots so there they are! I noticed they had a unique side item – fried RED ONION rings and I hear they’re tasty, so I’ll definitely order them on the next trip.
While you wait, make sure you make a stop at the condiment station toward the back wall on the left. The dippings and sauces are so yummy…just a little somethin somethin to tickle your taste buds.
All in all, great service and pretty tasty burgers. The Lamb Burger is a must try! I really enjoyed the toasty buttery buns…What can I say? I enjoy the fine details. =)
Chicken breast and Baby Portabello with Wilted Spinach
So I was browsing the local supermarket with nothing in mind to cook and bought a few simple ingredients: chicken breast, baby portabello, and spinach. I wanted something simple, yet delicious and came across this recipe on YouTube:
http://www.youtube.com/watch?v=K_iS5O88ISk
It’s very simple, but so quick and easy to make! It’s definitely a minimalist method of cooking, but the KEY to flavor is in the sauce. I may make some adjustments, but I loved it! A nice, lean, and tasty meal after a weekend of gluttony =)
Gott Gourmet
I’m a sucker for brunch joints so I’d heard that there was an awesome brunch spot in town and this was the place! It’s located right in the hustle and bustling heart of Magazine St. (Right across from Rendezvous Tavern and next door to Frock Candy boutique store). I didn’t get to try the brunch, because they only do brunch on weekends =( BUT boy was I in for a surprise…
This has got to be THE BEST MAC & CHEESE I’ve EVER had! Elbow macaroni tossed in rich and creamy 5 cheese sauce topped with truffle butter, toasted panko bread crumbs, and shaved parmesan. You have the option of adding Bacon or Jalepenos for a little extra…My boyfriend and I did both. You must try this!!!!
Loaded Gumbo. Chicken, Andouille, Shrimp, Crab, Ham, and Okra, topped with a small scoop of Potato Salad.
Gumbo was delicious! I love places that add a dallop of potato salad to their gumbo instead of rice. The creaminess of the potato salad and the full-bodied flavor of the gumbo just melt together perfectly!
Crawfish Enchiladas. (Special of the day – not on the menu) Very large and heavy dish. Pretty good dish overall, but the heaviness of the dish and strong flavors may bore you after a while.
Fried Catfish Club w/ Remoulade Sauce and Coleslaw. (Specials menu) Very good stuff! The nicely crisp fried catfish is placed in a lighter Roma bread. The combination of pickles, remoulade sauce, and coleslaw go together very well.
If you decide to visit Gott Gourmet, don’t forget that they close on Mondays and brunch is weekends only! I’ll definitely return to try the brunch…and another order of that scrumptious mac & cheese!
Theo’s Pizza (Uptown/Magazine location)
I’m a religious Reginelli’s Pizza patron, but once in a while, I like to try something different and am I glad I did!
Theo’s is a cute little joint located down Magazine St. known for their thin crust gourmet pizza baked in a stone hearth oven.
I love to have a little green with every meal so I ordered a Bacon, Blue, & Spinach Salad. It was delicious! The combination of bacon, fresh mushrooms, and sweet red onions…perfecto!
Marilynn’s POTA Supreme . The thin crust pizza is a nice change up for your usual original crust. It’s light and crispy so you don’t leave feeling overloaded on carbs AND you’ll have room for dessert!
Dat Dog in New Orleans
Looking for THE best hot dog joint? Dat Dog is the place to be!
They have a range of flavors beginning with some Polish Kielbasa (pictured above and under all the toppings!) down to local Louisiana Crawfish Sausage. My favorite part about this hot dog? The lightly crispy sourdough bun that they nestle these delicious thangs inside. mMmm!
I love doing the Chef’s Special for my toppings since it’s always a surprise and tastes GREAT!
Lemongrass Chicken
I was starting to miss some good ‘ol home cookin’ today after a long weekend of fast food joints and eating out. Some asian flavors came to mind so I figured Lemongrass Chicken would be perfect!
Ingredients
6 bone-in (or boneless) chicken thighs **I prefer bone-in for the flavor.
1 lemongrass stalk finely chopped
3-4 garlic cloves minced
2 tbsp of fish sauce
1 tsp black pepper
1/2 tbsp sugar
half a lemon
1/2c chicken stock
2 tbsp olive oil
Marinade:
Combine the lemongrass, garlic, sugar, and black pepper in a bowl. Add the chicken thighs and incorporate the marinade with the chicken well. Let it marinade in the fridge for 40 minutes remembering to turn midway through the marinade time.
*For tonight, I did 2 hours. Why not? A little extra marinade time doesn’t hurt!
Time to cook!
In a saucepan, heat the olive oil on med-hi heat. Once the pan and oil are hot, add the chicken and let each side brown for about 1-2 minutes. Lower the temp to low heat and add the half lemon juice with the chicken broth. Cover the pan and let it simmer for 15 minutes. Season to taste with fish sauce, sugar, pepper, if needed.
Broil the thighs in the oven for 5 minutes for a nice golden brown color.
Serve with white/brown rice and a side of veggies! Enjoy!
The flavor profiles of this dish are fantastic…lemongrass bite with a lemony garlic aftertaste. The chicken is moist and tender…Love it!