By: Derek Morris & Kent B.- MSTv

TJ Ribs could be described as representative of one of the few Baton Rouge based, popular barbecue joints.  Being something of a signature restaurant for the area, its obviously notable for its ribs along with a variety of other selections which include seafood, sandwiches, salads and more. The restaurant’s trendy, yet classic atmosphere can accommodate a diverse range of people; whether it’s your rowdy sports minded friends or the family out for a tasty feast.

You’ll notice the place is decked out in LSU sports memorabilia, a factor that makes the restaurant highly popular with the local crowd. There are two locations in the Baton Rouge area, the original located off South Acadian Thruway and a more recently opened location off Siegen Lane- known simply as "Ribs."

In-keeping within our review of the place, we decided to go for the signature dish, the pork ribs.  We each ordered the half rack along with side dishes of the baked beans, green beans and the mashed potatoes.  After ordering, the food was promptly served with very little waiting time.  Always a plus.  Plus, at first sight of the food, we knew I’d be in for a treat.

The half rack itself comes covered in sauce, but that doesn’t mean you can’t add more. (Or get less.  Just tell your server go light on the sauce if you're not a fan of using  lotsa wet-wipes!)  On every table at the restaurant are two additional sauces including mild and hot, so apply as much as you like!

The ribs themselves came crispy and slightly darkened on some parts of the outside (perfect!). But the meat on the inside remained slightly pink/grey, (again perfect!) tender and came right off the bones.  Then the tasting of the ribs and home-style sides themselves provided for that cook-out competition barbecue flare which was undoubtedly delightful.  One word for the whole spread:  yummy!  Do you think they knew we were coming?  Naah!!

By: David Jones--Tasty25 editor

A healthy & delicious sandwich with a KICK! Check out this Buffalo Chicken Grilled Cheese Sandwich recipe submitted by Austin Stukins of Lafayette, Louisiana; this 10-minute meal is only 284 calories per serving, low-fat, and puts a spicy twist to an American classic! It’s quick, balanced, and a meal that adults & children alike will enjoy. Share your opinion on this awesome recipe by leaving a rating & comment, and we hope you enjoy this delicious creation.

Since its tasty, healthy and filling, let's make it!!


What you need: 2 Slices whole wheat bread 1/4 Cup cooked shredded chicken 1/4 Cup shredded cheddar cheese (Mixed cheddar) 1 Tbsp. hot sauce 1 Tbsp. chopped green onion 1/2 Tbsp. Vegenaise Directions: (Approximate cook time: 10 minutes; Serves 1 adult.)

1. Mix cooked shredded chicken, hot sauce, Vegenaise, green onions, and mixed cheddar cheese in a bowl.
2. Heat a non-stick pan over medium heat.
3. Spread the chicken mixture on one slice of bread, placing the other slice on top.
4. Grill in pan until both sides of sandwich is golden brown and cheese is melted. (about 3min. on each side)
5. Eat & enjoy!

I have to admit that during the holidays, I find myself missing New Orleans a little.  Of course, I don't miss the lack of real seasons; with the average temperature for Thanksgiving being a possible 80 degrees!   But, I do miss the real Creole food my mom used to cook for the day.

Now besides the food, ask any New Orleanian now living here about what they miss or find different about Baton Rouge; I'm sure the answers will be pretty similar: 1)What's up with the water?  And 2) Where the hell can I get a decent po-boy or meal in this town?  I dare you, go ask one of us!   Prove me right!!  Err, I digress..  Sorry..

Though I find that in this post-Katrina Baton Rouge, several other New Orleans transplants are easy to come by--and that includes some of the restaurants serving the same good food I called and remembered from home!  In this case, I'm talking about "Dempsey's" on Coursey Blvd here in Baton Rouge.

Like its New Orleans 9th ward mama restaurant, Dempsey’s is a small café that offers real New Orleans style po’boys (with I'm assuming is real Leindeheimer French bread!  Hell yeah!!) and food.  Also like the original N.O. site,  Dempsey's is small, but  cute and clean.  Though, it can sometimes come off as somewhat cramped and a bit loud.

For the most part, Dempsey’s offers great daily specials that are fairly reasonably priced. But, if you want the real taste, ya gotta pay the local fee.  After checking out the choice full menu, I decided to go with the special, Chicken and Sausage Jambalaya with Fried Catfish.  Yes, ya get two main entrees on one plate.  Hungry yet?

By: David Jones II - Editor: Tasty25.com

It’s never a bad idea to whip up a balanced salad in the kitchen for lunch or dinner! Check out Episode 2 of Tasty25 TV, as we bring you a Strawberry & Peach Salad w/ Chicken recipe submitted by a very special Tasty25 contributor - Chef Dana Herbert of New Castle, Delaware. Chef Hebert recently competed for Buddy Valastro’s 8-week baking contest “Next Great Baker” on the cable television network TLC™, and won first place! His culinary creations have also been featured on several other cable TV networks, including WeTV™ and QVC™, and it’s an honor to welcome this world-class baker & food enthusiast to our food conscious community. His salad recipe is a complete meal consisting of only 390 calories per serving, contains 33% of your daily Vitamin A recommendation, and over 124% of your Vitamin C! Give Chef Dana’s recipe a try, and let us know what you think by rating and/or commenting. Enjoy, be food conscious, and Happy Cooking!  - David Jones II, Editor

Recently I've had the great fortune to view a very cool, but extremely eccentric new show called "Mind of a Chef."  What makes it even more strange is that it airs on PBS, of all places.(Seems like PBS is finally trying to draw an audience that doesn't either wear diapers or Depends, hmmm?)  The show, hosted by Chef David Chang and narrated by Anthony Dourdain, deconstructs everything on what we consider as both fancy and common Asian fare.  Everything from ramen to hog parts is broken down to their bare bones, experimented on and re-cooked in different ways, all in the quest to tell us just why we love these things so much.  Plus, we learn possibilities on loving them differently after Chang goes "mad scientist" on the focus dish

                                                       Check out their website and a preview below.