The Bayou Belle

04/23/2026

Good morning and happy Thursday, y’all ☀️💋🩷

I’ve got my kitchen smelling like heaven this morning—rolling up batches of cookie dough balls and stocking the freezer like a true Southern survival plan 😌

There’s just something about being able to pull a few out, pop them in the oven, and have hot, fresh cookies whenever the craving hits. No fuss, no mess—just warm, gooey goodness on demand.

Future me is already real grateful for today’s effort 😏✨

Y’all do this too, or is this my little secret weapon?

04/22/2026

The Bayou Belle is kicking off a new series on her blog:
The Bayou Belle Tells...
In this series, she’ll be visiting local dining spots and providing honest reviews.

The Bayou Belle Tells…

**The Depeaux**
Tucked away in the heart of Independence, Louisiana, you’ll find a relaxed and tasty Southern eatery that's perfect for delicious bites.
Fun fact: They source fresh, local ingredients from Louisiana!
What did we try?
Box Car Fries
Onion Rings
Chicken Wings
The Depeaux Burger
Fried Brussels Sprouts
Chicken Breast Sandwich
Buffalo Mac and Cheese

Link in comments to more details about the dishes.
Stay tuned for more reviews!

04/17/2026

Two years ago, I was sitting on a therapist’s couch with a puke bag in my lap, crying my eyes out.

Because when your body gets sick… nobody really warns you what it does to your mind too.

I was slipping fast.
Not just physically—but mentally.

All I wanted was to do the things with my kids. Take them out. Be their mom in the ways I was used to.
And I couldn’t.

I remember my therapist asking me,
“Why are those things so important to you?”

I thought he was out of his mind.

He’d ask,
“Do your kids expect that from you?”
“Do they get disappointed when you can’t?”

And the truth was… no.

My kids never made me feel like I wasn’t enough.
They loved me through it all—through the sickness, the cancellations, the days that ended early.

They didn’t care what we did.
They just wanted me.

That one hit me hard.

Because I was the one carrying the guilt.
The one feeling like I was ruining the day when my body gave out.

So I slowed down.
I sat still.
I healed.

And now… two and a half years later—we’re finally doing the things again.

Yesterday, me and Ellie spent the whole day together.
Michaels for yarn and crafts, lunch, a quick visit to her dad… then back home making strawberry whoopie pies side by side.

Simple. Sweet. Full circle.

And I don’t take a second of it for granted.

It feels so berry good to be on this side of it. 🍓🩷

And of course those are fresh Ponchatoula strawberries 😍
We made Jelly, strawberry syrup and strawberry buttercream
🍓🩷🍓

04/14/2026

🍓Strawberry Chimichurri🍓

Y’all… if spring had a flavor, this would be it.

Fresh, juicy strawberries straight outta Louisiana fields, chopped up and tossed with herbs, a little bite, and just enough heat to keep things interesting 👀

It’s sweet.
It’s savory.
It’s got just the right kick.

And it belongs on just about everything coming off your grill right now.

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Here’s how we’re making it:

• 2 cups diced strawberries (sweet—add a little sugar if needed)
• 1 cup packed chopped parsley
• 2 tsp minced garlic
• 1 tbsp green onions
• 2 tbsp diced red onions
• 2 tbsp red w**e vinegar
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp cayenne pepper purée (more if you like it spicy 💋)
• Salt to taste

Mix it all together and let it sit for a bit so those flavors can come together real nice.

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Now let me tell you how to serve it 👇

Spoon it over a juicy grilled pork tenderloin…
Drizzle it across smoked pork belly…
Or pile it high on some grilled shrimp straight off the pit.

That sweet + heat combo?
It hits every single time.

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Strawberry season around here is something special, and this is one of my favorite ways to make the most of it. It’s fresh, a little unexpected, and brings a whole new layer of flavor to your spring and summer cooks.

⸻

💗

04/13/2026

This weekend was the 🍓 Ponchatoula Strawberry Festival in my hometown of Ponchatoula… and y’all already know we showed up for those berries.

Plump. Juicy. Sweet enough to make you pause mid-bite.
Some might even say… the berry best 😉

I’ve always loved strawberries every kind of way—sweet, savory, straight out the carton standing over the sink like nobody’s watching.

This reel is a little peek at my strawberry creations.💋

From sweet treats to savory bites… because around here, we don’t box strawberries in.

So tell me—
what’s YOUR favorite way to eat strawberries? 🍓

04/12/2026

Perfect dish to make this beautiful Sunday! 🩷 Happy weekend 🌟

If you’re craving a dish loaded with coastal flavor and flair, this creamy crawfish pasta from Joy Monnerjahn (The Bayou Belle) delivers.

04/11/2026

You see those smiles? 🩷

That’s why I love feeding people… and sitting down to eat with them. It’s a little social dopamine hit every time.

Most folks aren’t mad when there’s a good meal in front of them—now I’m not talking about those butthead-at-the-table situations 🫠… we’ve all been there.

I’m talking about the good kind—when you love your company, the chit chat is flowing, and it all wraps around you like an invisible bubble—good food, good people, all made with love.

Pure Joy 💋🩷

Head to B&J Seafood Market for the best local seafood.

04/09/2026

Hey y’all 💚

This month’s Louisiana Cookin' magazine had these carrot cake stacks that I just knew I had to try… and let me tell you—they did not disappoint.

I kept mine simple and made them single-layer for easy little grab-and-go bites—perfect for your Master’s party spread this weekend 🏌️‍♀️

And listen… they used strained carrots in this recipe, and I think that might be my new favorite carrot cake trick. Soft, light, and just right.

Yum yum, y’all 💚

04/06/2026

🍌 National Bananas Foster Day = Cheesecake Time, Baby 🍌

So you know what that means…
I’m making my Bananas Foster Cheesecake — rich, buttery, a little boozy, and guaranteed to make somebody at your table close their eyes on the first bite.

But first… a little history (Bayou Belle–style, short and sweet):

Bananas Foster was created in 1951 at Brennan’s Restaurant when Owen Brennan asked his chef, Paul Blangé, to whip up something special for guest Richard Foster.
With bananas overflowing in New Orleans, Ella Brennan suggested using them — and just like that, rum met fire, and a legend was born.

And today?
We’re turning that legend into cheesecake

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🍰 Bananas Foster Cheesecake

🍌 Bananas Foster Sauce
• 3 bananas
• 3 tbsp butter
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tbsp banana liqueur

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🥧 Crust
• 1 cup graham cracker crumbs
• 1 cup crushed pecans
• 1 stick melted butter
• 1/4 cup sugar

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🍰 Cheesecake Filling
• 4 blocks cream cheese (8 oz each)
• 2 cups sugar
• 1/2 cup sour cream
• 1 tbsp vanilla
• 3 eggs

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👩🏼‍🍳 Instructions

🔥 Preheat
• Preheat oven to 350°F

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🥧 Make the Crust
• Place pecans in a baggie and smash them up (yes… let the kids go wild with this one 😄)
• Mix with graham cracker crumbs
• Add sugar and stir
• Pour in melted butter and mix well
• Press into your cheesecake pan
• No need to pre-bake

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🍰 Make the Filling
• Beat cream cheese and sugar until fluffy and smooth
• Add eggs one at a time, mixing after each
• Add sour cream
• Add vanilla
• Pour filling over crust

👉 Bake for about 50 minutes, or until set
👉 Let cool, then refrigerate for at least 4 hours

⸻

🍌 Make the Sauce
• Melt butter in a saucepan over medium heat
• Add brown sugar and let it melt together
• Stir in cinnamon
• Turn off heat and remove from burner
• Add banana liqueur
• Add chopped bananas and stir

✨ Pour that warm, buttery goodness right over your chilled cheesecake

⸻

This one right here?
She’s not quiet. She’s not subtle. She’s New Orleans loud in the best way.

Make it today, light a candle, pour a drink, and pretend you’re sitting at Brennan’s with a front-row seat to the flame 🔥

Laissez les bons temps rouler, baby 💜💛💚