Brunch at Katie’s

There’s a neighborhood restaurant in Mid-City New Orleans that is serving up great Brunch eats. Katie’s Restaurant & Bar has been a staple in the Mid-City community since 1984. When you walk into Katie’s, you are greeted with the best southern hospitality. The menu is filled with mouth watering options that will have you thinking about your comeback visit to try them. Drinks were flowing as they should on a beautiful Sunday. The staff’s goodbye greeting, “Thanks Y’all”, gave a wonderful feeling of gratitude and unity. It was such a pleasure seeing people from all walks of life having fellowship, the best Mimosas ever, and Brunch. If you are in New Orleans or plan to visit, give Katie’s Restaurant & Bar a try.

~XOXO

Seafood Omelet | shrimp, crawfish, lump crab, mozzarella, green onion

with Andouille Cheese Grits $16

Breakfast Pizza $15

Katie’s Restaurant & Bar

3701 Iberville Street

New Orleans, LA 70119

Brunch: Every Sunday 9am to 3pm

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A Krewe Brunch

The last Sunday Brunch of 2018 was in NOLA and had to be the greatest in my book. I had the honor of spending it with my fellow members from the Krewe of Nefertiti. The Brunch setting was placed at Jack Rose Restaurant on the famed St. Charles Ave. Everything from the food, champagne, to the decor was breathtaking. We had such a great time in fellowship and the music kept the fun and laughter going. If you are in New Orleans or plan to visit, please give Sunday Brunch at Jack Rose Restaurant a try.

Shrimp and Grits

Krewe of Nefertiti: Group Photo Credit -Dana Perry

A special thanks to Dana Perry for being a gracious host. -XOXO

The Krewe Of Nefertiti is an all female social aid and pleasure club geared towards helping those in need through community service and fundraising. For more information, please visit www.kreweofnefertiti.org

Backatown Coffee NOLA

There’s nothing like a great place to sit down and have a cup of coffee.  My new go to place in NOLA is Backatown Coffee Parlour.  The setting is so peaceful and quaint that you could spend so much time enjoying the morning paper, a good book read, or collaborating project ideas with friends.  Backatown Coffee shop is a great addition to places to visit in NOLA.

~ XOXO

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Backatown Coffee Parlour

301 Basin Street, Suite 1
New Orleans, LA 70112

All photos by Haus of Kelley, LLC

Rise -N- Dine Emory

Let’s add another breakfast and lunch spot to the list shall we. We had such a pleasant visit at Rise -N- Dine in Emory Village and the food was so amazing. This is a nice place to sit back with your coffee and morning paper and enjoy your time. The gracious staff was very welcoming and we even shared a few rival sports laughs. We definitely will be returning for more coffee, and great food.

~XOXO

Bacon and Cheddar Omelette with Biscuit and House made Strawberry Jam

Rise -N- Dine

Emory Village

1565 N Decatur Rd

Atlanta, GA. 30307

All photos by Haus of Kelley, LLC

Sweet “P” Cookie Crust Pie

I had so much fun baking this dessert.  I was inspired to try one of my favorite desserts with delicious Goodie Girl Cookies.  We all know Sweet Potato Pie is one the southern staple desserts during the holidays.  I wanted to add the Goodie Girl Chocolate Creme Cookies as the crust.  I must say it turned out better than I thought.  Now let’s hope my family allows me to introduce this spin on sweet potato pie at the next gathering (Fingers Crossed).  Enjoy the recipe below and I hope you give it a try.

~ XOXO

(1) Box of Chocolate Creme Goodie Girl Cookies

(2) Sweet Potatoes (Boiled and peeled)

(2) Eggs

1/2 cup of milk

1 Cup of Brown Sugar

1/2 Cup of White Sugar (You can also use light corn syrup)

1 tsp Vanilla Extract

1/4 tsp Nutmeg

1/2 tsp Cinnamon

1 1/2 stick of butter (Unsalted)

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Preheat oven to 350 degrees

Melt 1/2 stick of butter and set aside.  In a Mixing bowl, place the box of cookies in the bowl and set to level 1 (use the dough prong attachment for mixing).  As the cookies crumble, pour the melted butter in and mix for 2 mins.  The cookie crust should have a smooth consistency that is easy to transfer to the pie dish.  Pour the crust into the pie dish ensuring the edges are covered.  I smoothed the crust with a baking specula on the edges to ensure coverage.  This process can be as rustic as you desire 🙂

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Rinse the mixing bowl thoroughly.  Add sweet potatoes, milk, eggs, 1 stick butter (cut or cubed), and sugar.  Mix on level 1.  Add vanilla, nutmeg, cinnamon and mix until smooth.  Pour mixture into pie dish and bake for 45 mins.  To test readiness, place a fork gently into filling and pull immediately.  If the fork has no filling attached, the pie is done.  Remove from oven and let cool before serving.  Enjoy!

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Added caramel sauce for extra sweetness

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All photos by Haus of Kelley, LLC

Thanks Goodie Girl Cookies for the tasty cookie flavors to try this recipe

Morrow’s in NOLA

I am so excited to see so many new restaurants fill the streets of my hometown NOLA.  I’ve been anticipating visiting Morrow’s Sunday Brunch for quite a while as I have heard so many awesome reviews not alone enjoy their Instagram page.  Located in the eclectic Faubourg Marigny neighborhood, Morrow’s laid back style and decor makes you want to stay in NOLA longer.  We enjoyed everything from the food, to the music, to the Mimosas.  This will not be our last time visiting.  New Orleans will forever be home and it makes it even better when Brunch is involved.

~XOXO

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Watermelon Mimosa

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$12 Sweet Potato Pancakes & Bacon

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$13 Chicken & Waffle

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$15 Crab-Cake Benedict

 

Morrow’s

2438 SAINT CLAUDE AVE.

NEW ORLEANS, LA 70117

 

Blog Article Sources:

Morrow’s Website

Wikipedia (Faubourg Marigny)

All food and drink photos by Haus of Kelley, LLC

Peach Cobbler Tini

I am the family’s go to person when comes to “What’s for dessert??” requests.  And everyone’s favorite request is Peach Cobbler.  It all started about 5 years ago and I read a recipe on allrecipes.com for a Southern Style Peach Cobbler.  After baking my first cobbler, I was hooked and over the years have added my own spin to it.  Baking is so good for the soul.  It allows you to relax, focus and put nothing but love into the pan.  I dressed up this sweet and sassy dessert with vanilla ice cream and a martini glass.  I hope you give the recipe a try.

~XOXO

Ingredients:

5-7 Whole Peaches: Makes up to 2 lbs (If not in season, canned or frozen will do)

Sugar 1 cup

All Purpose Flour 1 cup

Brown Sugar 1/2 cup

Nutmeg 1/8 tsp

Cinnamon 1/2 tsp

Cornstarch 1 tbsp

1 stick of Unsalted Butter (Cut into cubes)

Lemon Juice 1/2 tsp

Vanilla Extract 1/2 tsp

Almond Extract 1/4 tsp

Salt 1/4 tsp

Baking Powder 1 tsp

Hot Water 1 tbsp

Preheat Oven to 350 degrees F

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Fresh Peaches: Remove skin and pit.  Cut each peach into 6-8 slices.  Place in bowl.

Removing Skin Tip: Boil Peaches for up to 60 seconds.  Remove and place in an ice bath to stop the cooking process.  Skin should easily peel.  *(No worries if the peaches started to cook, it’s a learning process)

If using Canned or Frozen peaches, drain or thaw thoroughly.

In same bowl with peaches: add lemon juice, 1/2 cup of white sugar, 1/4 cup brown sugar, cornstarch, 1/4 tsp vanilla extract, nutmeg, 1/4 tsp cinnamon.  Mix well and place into baking pan or dish.

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Bake Mixture in oven for 15-30 mins.

In a mixing bowl: add flour, butter, 1/2 white sugary, 1/4 cup brown sugar, 1/4 vanilla extract, 1/4 almond extract, baking powder, and salt.  Place on stir or level 1.

As the mixture blends, carefully add the hot water.  The mixture should resemble a sand-like texture.  Open the oven and pull the baking pan rack forward (not removing pan completely) and spread the topping over the filling.  Place rack back in oven and continue to bake.

Bake for 45 mins.  The peach cobbler should be golden brown and bubbly.

Remove from the oven and let sit for at least 15 mins.  Serve with your favorite ice cream.  Enjoy.

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Option: Set the table and use a stylish glass for guests

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Got Signature Drinks??

At Haus of Kelley, we love the concept called signature drinks. We get excited when clients want to customize their drink menu to something festive that matches the theme of the event.

Having a signature drink at your event is a creative and fun way to keep the guests engaged. It is also a great conversation starter because no conversation has ever started with salad.

Drink Name: Coceaux Mangeaux

Recipe:

2 oz Coconut Rum

1 oz Amaretto

1 oz Mango Juice Blend (*We used Simply Tropical)

1/4 teaspoon Grenadine

Put ingredients into shaker with ice and shake well. Strain into cocktail glass. Top drink with cotton candy. Be sure to gently place the cotton candy on glass so it will not touch the liquid (it will dissolve if done incorrectly)

Cotton Candy: Gotta B Sweet/ HomeGoods

Picture Frame: IKEA

Want more suggestions??

Say hello@hausofkelley.com

Cherry Glazed Wings

I tried a new sauce recipe for our 4th of July BBQ and I must say it was very tasty. I made a simple cherry sauce for my husband add to the wings on the grill. Here’s the recipe:

Marinate the wings in the seasonings or marinade of your choice. Refrigerate until ready for grilling.

Prep grill. When ready, lay wings evenly and cover.

In a medium sauce pan, Add:

About 20-25 Whole Cherries (Pull all stems)

1/2 Cup Sugar

1/2 Cup Pomegranate Juice (*Orange Juice will work as well)

1 teaspoon Cornstarch

Let the ingredients come to boil on medium low heat. Once boiling, stir and turn down to low heat for 8-10 mins. Strain sauce into a heat safe bowl while gently pressing remaining compote with the back of a spoon (whole cherries should be separated or separating from the seeds at this point). When all juice is extracted, discard compote from the strainer. Using a basting brush, brush the wings with the sauce and continue grilling. (This should be done toward the end to avoid any food burning)

Allow glaze to cook on wings for at least 8-10 mins.

Lastly, brush on your BBQ sauce of choice and serve. (We used Sweet Baby Ray’s Honey BBQ Sauce)

Enjoy!

The Strawberry French Toast Stack

This week I decided to make french toast for brunch and add a strawberry topping. In between that is!! Check out the recipe and give it a try.

-XOXO

Makes about 2-4 Slices

Strawberry Topping

Strawberries

Sugar

*Dice or Cut Strawberries (to your style) and add sugar (I added 1 Tbsp). Set aside.

*Minimum 30 mins – 1 hour for juices to extract

Ingredients

2 Eggs

1 Tsp of vanilla

1/4 cup of Milk

1 Tsp Sugar

1 Tsp of Cinnamon

Bread (Artesano was chosen for this recipe)

Combine ingredients except bread in a bowl and whisk. Lightly press/cover bread with the mixture one by one.

Turn Skillet on medium heat and add butter or oil (butter is my preference). Add mixed bread slices to Skillet and fry until golden brown (about 1-2 mins on each side).

Take two slices of the french toast and add the strawberry topping in between each slice of bread.

I dusted the top with powder sugar but whipped cream would be great on top as well. Enjoy!