Category: Uncategorized

The Tousey House Tavern – Burlington, KY

On By greg@kandflivingIn Eating Out, Photo Gallery, UncategorizedLeave a comment

We were looking for someplace unique for Mother’s Day dinner a few weeks ago and made a reservation at the highly-recommended Tousey House.  When we pulled up in front of the historic federalist-style home, I had a feeling we were in for a treat.  Beautiful decor throughout this period home provides a comfortable atmosphere with ample seating inside and out.  Whether inside, outside or in the tiny bar area, you’re swept away to era gone by.

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Our friendly server shared with us the menu and a few stories to introduce us to the location.  As expected, there’s a beautiful selection of southern fare along with some local and updated dishes.  While we didn’t have an appetizer, I was longing for the fried green tomatoes or shrimp and grits.  The goetta egg rolls really had me intrigued as well, but we were sticking to dinner and dessert.  Salads were fresh, crisp and a good portion size – the Ceasar looked especially good.  We went about ordering and enjoyed warm homemade biscuits with our drinks.

My wife ordered the ribeye which is served with a smoked tomato-rosemary demi-glace and crispy onions.  A huge piece of beef, it was cooked to perfection.  The sauce was a beautiful highlight to the tender beef.  A few people at the table ordered the Tousey Hot Brown – a traditional execution of ham, turkey, tomato and bacon served over toast points and covered in Mornay sauce and melted cheese.  While not as creamy as others we’ve had, it was delicious!  Being the traditionalist, I had to order the fried chicken.  The four large pieces (half a chicken) were lightly breaded and crispy golden brown.  It was a terrific execution and served with mashed potatoes (a bit average) and southern-style green beans.  We felt the southern hospitality as we enjoyed the home cooking and tasty favorites.

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We really enjoyed our dinner as well as a few sweet treats – it’s a variable dessert menu, but the chocolate cake and berry cobbler were grandma-worthy preparations!  Executive chef Jonathan Weiss has done a beautiful job with the menu and delivers on every expectation.  Open for lunch and weekend brunch as well, you’ll want to stop in or make a reservation soon.  It’s too good to not make a special trip!  Find out more about the history, location and menu at touseyhouse.com.  Dig in!

Creamy Chive Bacon Bites

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

We’re approaching the first big picnic weekend of the year and that means a lot of requests for side dishes, desserts and appetizers.  For a little something unique, easy to pick up and eat and not too tough to make, try these bacon bites.  Salty crispy bacon surrounds soft bread rolled with chive cream cheese provide the perfect balanced bite with a cold beer or chilled rose on a sunny afternoon!

CREAMY CHIVE BACON BITES

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Ingredients

Instructions

  • Preheat oven to 375 degrees.
  • Remove bread from bag and cut off all crusts using a serrated knife.  I like to use this specific brand of bread because it’s thin-cut, but still sturdy enough to hold up to this recipe.  Plain white bread tends to turn to mush so don’t skimp here.
  • Allow cream cheese to soften or microwave for 20 seconds to make spreadable.  You can certainly make your own by adding 2 Tbs. fresh-chopped chives to 8 ounces plain cream cheese.  I just bought the stuff flavored at the store to keep it easy this time.
  • Spread a thin layer of cream cheese on a slice of bread and roll tightly.  You can push down slightly and roll with your palm to make sure it’s tight.  Continue until you’ve used all of the bread.
  • Cut bread rolls in half.
  • Using kitchen shears, cut bacon slices into thirds.
  • Wrap a third of a bacon slice around each bread roll and secure with a toothpick.
  • Place all finished rolls onto a cookie sheet and bake in the oven for 30-45 minutes turning once through the cooking process.  The bacon should be rendered, brown and crispy.  Be careful not to overcrowd the pan or they won’t crisp nicely.
  • Remove from oven and serve immediately.  These also hold up well in an insulated baking dish to take somewhere.

Your family and friends will love these tasty bites!  The bread soaks up some of the bacon grease and browns on each end to give you a little crouton texture along with the creamy middle.  With the toothpicks already inserted they’re a great grab-and-go snack for Memorial Day picnics or any other entertaining you’d like to do.  Dig in!

Lucky’s Burger & Brew – Roswell, GA

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When we visited Atlanta for a concert last weekend, we had a chance to have lunch with friends at Lucky’s.  I’ll tell you that after a warm afternoon baseball game, there was no better place in the northern ‘burbs to go!  A family-friendly sports bar with an ample menu and great atmosphere, we loved our visit.  Even mid-afternoon there was a 20-minute wait, but we managed to pass the time with a selection of local craft beers and a few tosses of cornhole bags on the back lawn.  There’s also a large “party pavilion” outside, complete with large-screen TV, that seats as many as 60 people!  You have the option of sitting in the restaurant or on the dog-friendly patio and we opted for the former.

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Surrounded by dog pictures and plenty of TV’s, we perused the large menu.  I was really impressed with the appetizer selection and ordered the fried pickles – my wife never turns them down!  Crispy and hot, they’re served with ranch or blue cheese for dipping and are some of the best I’ve had!  I’d have loved the fried pimento cheese bites and/or chili cheese tots, but I had a burger to get to.  The table ordered a variety of burgers and wings so we could get a good taste of the most important stuff.  The Memphis Blood Hound was cooked to order and topped with pickled red onion, cheddar cheese, bacon and sweet and spicy mango BBQ sauce.  It was awesome in every way and left me with no regrets on my choice.  The signature is the award-winning Georgia Dawg Pounder topped with a fried pimento cheese ball, red pepper jelly and mayo – whoa!  While I would have loved fresh-cut fries, both of their regular and sweet potato fries were pretty good.

An order of wings came out plump, hot and crispy.  They were smothered in medium sauce, but had a serious kick to them as you had a few!  They were really good though and I would definitely get them again as an appetizer or meal again.  The kids were thrilled with their burger and chicken fingers so you know it’s a place everyone can enjoy.  I saw other sandwiches and salads come from the kitchen and everything looked fresh and delicious.  Really, there’s a ton to try and we can’t wait to go back again!

Who doesn’t love great service, tasty food and a fun atmosphere?  You have three locations to visit in the Atlanta area and I suggest you get to one near you ASAP!  You can find out more about their locations, menu and party planning at luckysburgerandbrew.com.  Dig in!

Peanut Butter & Chocolate Ganache Brownies

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Brownies are one of those universally-loved treats, perfect for almost any occasion.  On a recent trip to visit some friends I was making “anything chocolate” for a birthday dinner and came up with this elevated version of brownies.  The great part is that you don’t have to be a master baker to delight your friends and family.  Your favorite box mix gets dressed up with the addition of a rich layer of dark chocolate ganache and homemade peanut butter buttercream frosting – wow!

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PEANUT BUTTER & CHOCOLATE GANACHE BROWNIES

Ingredients

  • 1 Box Dark Chocolate Brownie Mix

Chocolate Ganache

  • 12 Ounces Semisweet Chocolate Chips
  • 3/4 Cup Heavy Cream
  • 1 Tbs. Strong Fresh-Brewed Coffee

Peanut Butter Buttercream

  • 1 Cup Creamy Peanut Butter
  • 1/2 Cup Unsalted Butter, Softened
  • 1 Box (15 oz.) Powdered Sugar
  • 1/2 Cup Milk
  • 1 1/2 Tsp. Vanilla
  • 1/4 Tsp. Salt

Instructions

  • Prepare box mix brownies according to directions in a 13×9 pan.  I like using dark chocolate brownies, but milk chocolate would work well too.  Avoid buying anything with chocolate chunks or chips because the ganache is rich enough on its own.
  • Allow brownies to cool.
  • Over a double boiler, or in a metal bowl over a simmering pot of water, combine all ganache ingredients.
  • Stir occasionally for 10-15 minutes until chips melt and mixture becomes smooth and is fully combined.
  • Remove from heat and allow to cool for 10 minutes.
  • Pour cooled ganache over baked brownies.  Use a spatula to spread evenly across the pan.
  • Place in refrigerator.
  • In a large mixing bowl, use a hand mixer to cream together peanut butter, butter, vanilla and salt.  Mixture should be smooth and fluffy.
  • Add 1/4 of the powdered sugar and mix well.  Continue adding fourths of all powdered sugar until fully combined.  Mixture will be thick.
  • Add half of the milk and mix until frosting becomes thinner.  You can continue to add as much milk as needed to make frosting light and spreadable.  Buttercream is usually fairly thick and this will be a little bit more so because of the peanut butter.
  • Remove brownies from fridge and spread frosting evenly over the entire pan.  Depending on your taste, you make only want to use 3/4 of the frosting mixture.  if you like a lot, then use it all!
  • Cover pan and store brownies in refrigerator until ready to serve.
  • Use a sharp knife to cut ample squares and serve.

These were a huge hit this weekend and for good reason!  They’re super-rich and decadent and everyone will think you’re a baking wizard.  Taking the guesswork out of the brownies themselves with a box mix keeps this easy.  Give them a try and let me know how much you and your family love the chewy deliciousness.  Dig in!

Spring Radish Toast

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Spring brings a multitude of fresh vegetables and one of my favorites is spicy radishes.  As a snack, on a salad or in this simple recipe, the crunch and sharp bite are something I crave!  Here, they are the star of the show and a different preparation than you may have tried.  I know you’ll love it as much as I do though!

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SPRING RADISH TOAST

Ingredients

  • French Country White Bread or Baguette
  • 8-10 Spring Radishes
  • 1 Stick Unsalted Butter, Softened
  • Fleur de Sel

Instructions

  • Cut bread into 1/2-inch thick slices.  Place on a baking sheet and toast lightly under a broiler.
  • Remove from oven when light golden brown and allow to cool.
  • Wash, trim and slice radishes into 1/4-inch slices.  Set aside.
  • Use a knife or spatula to spread a visible layer of butter on each toast.  You’ll want the toast cool so the butter doesn’t melt.
  • Arrange radish slices in a single layer on top of each slice.
  • Sprinkle with fleur de sel and serve immediately.

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There’s just something about the crusty bread, creamy butter, spicy crisp radishes and crunchy salt that makes the perfect bite!  This is a wonderful appetizer or finger sandwich for a shower or party.  Elegant and rustic at the same time, you’ll want to make them again and again.  Dig in!

Chippy Ice Cream Sandwiches

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Cookies and ice cream are BFF’s in my latest dessert creation.  To be honest, this is way easier than it sounds given that I already have an awesome recipe for Butterscotch Chocolate Chip Cookies on my blog from the holidays.  With a few tweaks, you’ll have the perfect homemade sandwiches for your next picnic, birthday party or just for an occasional sweet treat!

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CHIPPY ICE CREAM SANDWICHES

Ingredients

Instructions

  • Preheat oven to 375 degrees.
  • Prepare cookie dough recipe per instructions.
  • On a parchment-lined baking sheet, spread out dough into a single layer.
  • Bake 14-18 minutes or until edges are golden brown and center is set.  The ice cream sandwiches actually stay together and cut better if the cookie is a little under-done.
  • Remove from oven and allow to cool completely in pan.
  • Remove ice cream from freezer and allow to thaw 10-15 minutes until it is spreadable, but not runny.
  • Cut cookie in half and turn one half over so it is bottom-side up.  Spread entire half gallon of ice cream in an even layer on cookie and top with the other half.  Press and twist slightly to get good contact.
  • Place entire cookie sheet in freezer and chill for 4-6 hours.
  • Remove from freezer and cut into bars with a sharp knife.  Serve immediately or store in zippered plastic bags in the freezer for up to one month.

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With a little time and patience, you can make these super-decadent treats all summer long!  Make them festive by substituting M&M’s for the chips or using different flavors of ice cream.  Want to take it over the top?  Make a quick chocolate ganache, dip half of each sandwich in it and then into colored sprinkles!  The possibilities are endless when you have a good cookie recipe and quality ice cream – just make sure you have a sturdy batter that doesn’t get too crispy or it won’t hold up or cut properly.  Dig in!

Breakfast Quesadillas

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Feel like heading a little south of the border for breakfast?  In honor of Cinco de Mayo last weekend, I made these simple quesadillas.  Gooey cheese, salty bacon and creamy scrambled eggs are the perfect filling for a crispy tortilla.  The filling possibilities are endless – try these next weekend and change up your morning routine.

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BREAKFAST QUESADILLAS

Ingredients

  • 4 8-inch Flour Tortillas
  • 4 Eggs
  • 1/4 Cup Milk
  • 8 Strips Crispy Bacon, Crumbled
  • 2 Cups Shredded Cheddar-Jack Cheese
  • 3 Green Onions, Chopped
  • Salsa, Hot Sauce and/or Sour Cream For Garnish

Instructions

  • Place eggs and milk in a bowl and whisk until combined.
  • Scramble in a non-stick skillet over medium heat, stirring constantly.
  • Cook eggs until almost dry, remove from heat and set aside in a bowl.
  • Wipe skillet clean and spray liberally with non-stick cooking spray.
  • Place a single tortilla in the skillet over medium-low heat.  Sprinkle entire tortilla with 1/2 cup shredded cheese.
  • On 1/2 of the tortilla, spread out 1/4 of the scrambled eggs, 1/4 of the bacon and green onion to taste.
  • When cheese begins to melt, use a spatula to fold half of the tortilla over onto the side covered in the eggs/bacon.
  • When the bottom is golden brown, flip over entire tortilla to brown the other side.
  • Remove from heat, cut into thirds and serve with your favorite toppings/sides.

One of these is enough for one person so this recipe makes enough for four.  Like a little spice?  Try using chorizo, roasted poblanos and pepper jack cheese.  You can also use sausage and green peppers.  There’s really no limit, but keep the proportions right or it won’t close properly.  Do you have a brunch coming up?  Double this recipe and place wedges in a warming tray for a perfect buffet finger food.  Let me know what combinations you come up with – I’d love to hear your ideas!  Dig in!

Banana Nut Bread

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

We’ve all run into the end of the week where our bananas are getting a little ripe – it’s time to make banana bread, muffins, foster and anything else we can think of!  My moist recipe has a little twist on tradition with the addition of orange zest and cinnamon.  It’s the perfect weekend companion to your morning coffee.

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BANANA NUT BREAD

Ingredients

  • 1 3/4 Cups Flour
  • 1 1/2 Tsp. Baking Powder
  • 1/2 Tsp. Baking Soda
  • 3/4 Tsp. Salt
  • 1/2 Tsp. Cinnamon
  • 1/3 Cup Butter-Flavor Shortening
  • 2/3 Cup Sugar
  • 1 Tbs. Orange Zest
  • 1/2 Tsp. Vanilla
  • 2 Eggs
  • 3 Ripe Bananas, Mashed
  • 1/2 Cup Chopped Walnuts

Instructions

  • Preheat oven to 350 degrees.
  • In a small bowl, mix together flour, baking powder and soda, salt and cinnamon.  Set aside.
  • In a large bowl, cream together sugar and shortening.  Add in eggs, orange zest, vanilla and bananas.  Mix until thoroughly combined – I use a hand-mixer here.
  • Using a spatula or wooden spoon, mix dry ingredients into wet until combined.  Fold in walnuts.
  • In a loaf pan sprayed with cooking spray, pour batter and gently tap pan to remove air bubbles.
  • Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.
  • Remove from oven and let rest for 10 minutes.  Turn out onto a wire rack and allow to cool completely.
  • Serve immediately or store for up to 3 days.

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I love the crunchy addition of walnuts in this recipe.  If you don’t like them, chocolate chips are a great substitution – kids love it!  The hint of orange will bring out the best flavor of either option.  If you really want to go over the top, consider making a glaze out of a cup of powdered sugar and 2 Tbs. orange juice.  This recipe isn’t overly sweet and the glaze could be just enough for those that like the sweeter side.  Dig in!

Hawaiian Kabobs

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It’s officially grilling season!  Although I grill year-round, some of my neighbors are just getting started for the year.  Beyond the typical burgers, dogs, chicken and steaks I love to mix it up and try new things.  Using kielbasa or smoked sausage, these Hawaiian kabobs get a sweet and salty kick from chunked pineapple and a teriyaki glaze.  Whisk away to the islands and try this recipe for your next grilled dinner.

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HAWAIIAN KABOBS

Ingredients

  • 1 Lb. Kielbasa or Smoked Sausage
  • 1 Green Pepper
  • 1/2 Red Onion
  • 12 2-Inch-Square Pineapple Chunks
  • 1 Cup Teriyaki Sauce

Instructions

  • Cut kielbasa, on a bias, into 12 even pieces.
  • Core and seed green pepper, cut into 2-inch pieces.
  • Cut 1/2 red onion into quarters and separate layers of onions.
  • Arrange ingredients on metal kabob skewers by alternating sausage, pineapple, pepper and onion.  You should be able to fill 4 12-inch skewers with the ingredients above.
  • Grill kabobs over medium-low heat for 25 minutes.  Turn every 5 minutes to cook evenly, brushing with teriyaki sauce each time.  NOTE:  I love using Trader Joe’s brand Island Soyaki as it has a great blend of teriyaki, soy, pineapple and sesame seeds.
  • Remove from grill and serve immediately over white or brown rice.

A few ingredients, simple preparation and delicious results make this one a keeper.  I know we’ll be making these throughout the summer and especially when we’re camping.  They’re just as easy on a roasting stick over a fire as they are on the grill!  Give them a try and let me know what you think.  Dig in!

The Best Egg Salad

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There’s a kosher deli in Cincinnati that makes egg and tuna salad to die for.  And when I can’t get to Marx Bagels in Blue Ash, I gotta get my fix making the best I can at home.  Given the Easter holiday and a surplus of hard boiled eggs I had to perfect my own version at home.  Now, I’ll never replace the witty banter sitting at Marx’s counter, but I can definitely get on board with this egg salad recipe!

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THE BEST EGG SALAD

Ingredients

  • 1 Dozen Hard-Boiled Eggs
  • 3/4 Cup Mayonnaise
  • 2 Tbs. Dijon Mustard
  • 2 Tbs. Grated Carrot
  • 1 Tsp. Salt
  • 1/2 Tsp. Black Pepper
  • 1/2 Tsp. Celery Seed

Instructions

  • Peel and rinse eggs and set on a towel to dry.
  • Coarsely chop eggs and place in a medium bowl.
  • Add carrot, mayonnaise and dijon mustard and stir together until well combined.
  • Season with salt, pepper and celery seed.  Stir until incorporated.
  • Serve immediately or store in an air-tight container refrigerated for up to 3 days.

If you like your egg salad a little wetter or drier, just adjust the mayonnaise to your taste. It’s tough to not love the simplicity of this recipe on its own or made into an amazing sandwich on toasted rye or a chewy bagel.  Make some for lunches this week or for your next picnic outing.  Dig in!