Tag: Italian

Italian Sausage Stuffed Mini Peppers

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

I was given a pepper roasting rack some years back as a Christmas gift.  And over those years, I’ve perfected this recipe for grilled sweet peppers stuffed with a spicy Italian filling.  Delicious as a football-watching snack and pretty enough as an appetizer to bring to a dinner party.  Try making these for your Super Bowl party tomorrow!  And if you don’t have a special rack, you can use foil to fashion a checkerboard in the same shape to hold these upright on your grill.

fullsizerender-7

ITALIAN SAUSAGE STUFFED MINI PEPPERS

Ingredients

  • 24 Assorted Mini Sweet Peppers (most groceries sell them by the bag now)
  • 8 Ounces Sweet Italian Sausage
  • 1 Clove Garlic, Minced
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tsp. Dried Oregano
  • 1/2 Tsp. Red Pepper Flakes (optional)

Instructions

  • Wash and dry the peppers.  Cut off tops and use a paring knife to remove any seeds and white membranes from inside.  Set aside.
  • In a medium bowl, combine sausage (without casing), garlic, oregano, cheese and pepper flakes.
  • Using a small spoon or your fingers, stuff each pepper with the sausage mixture.  Only fill each pepper just to the top and don’t pack it too tight.  The filling will expand when it cooks.
  • Place peppers in your specialty rack or foil grid so that they are standing upright.
  • Grill over low heat for 25-30 minutes.  Peppers will be roasted, blistered and soft while the filling should expand and brown on top.
  • Remove from grill and serve immediately.

Grab yourself an IPA, cocktail or glass of cabernet and savor these salty sweet bites.  I guarantee that you’ll make these a staple snack for the big game or family functions.  And make the small investment in the pepper rack, it’s totally worth the purchase to make this recipe as well as grilled jalapeño poppers!  Dig in!

Classic Spaghetti Sauce & Meatballs

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

When I tell people I love to cook and write a blog they always ask, “so what’s your signature dish?”  I hate to say just one thing because I really love to cook all kinds of food.  However, my Sunday red sauce and meatballs is one of my most favorite things to make.  Who doesn’t love when the house is filled with a aroma of all-day sauce simmering on the stove??  While it requires some work, I assure you that the effort will be rewarded with a happy belly and plenty of compliments!

img_0198

MEATBALLS

Ingredients

  • 1 Lb. Ground Beef (85/15)
  • 1 Lb. Ground Veal
  • 1 Lb. Ground Pork
  • 3 Slices White or Italian Bread, Torn Into Pieces
  • 1 Small-to-Medium Yellow Onion, Finely Diced
  • 2-3 Cloves Fresh Garlic, Minced
  • 2 Eggs, Beaten
  • 2 Tbs. Dried Parsley
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper

img_0193

Instructions

  • Preheat oven to 350 degrees.
  • If you don’t like using veal, you can substitute beef.  Your mixture will then be two thirds beef and one third pork.
  • Place all ingredients in a large bowl.  Combine thoroughly with your hands, but do not over-mix.
  • Roll mixture into golf-ball sized meatballs.  Do not compact these hard, but just enough to hold their shape.  Place onto a foil-lined cookie sheet.  This mixture should make roughly two dozen meatballs.
  • Bake in oven for 30 minutes.  Start your red sauce while these are baking.

CLASSIC SPAGHETTI SAUCE

Ingredients

  • 2 28-Ounce Cans Tomato Sauce
  • 1 28-Ounce Can Water
  • 1 14.5-Ounce Can Diced Tomatoes
  • 1 6-Ounce Can Tomato Paste
  • 1 Medium Yellow Onion, Diced
  • 4-5 Cloves Fresh Garlic, Minced
  • 3 Tbs. Extra Virgin Olive Oil
  • 3 Tbs. Dried Parsley
  • 1 1/2 Tbs. Dried Oregano
  • 1 1/2 Tbs Dried Basil
  • 1 Tsp. Red Pepper Flakes
  • 1 1/2 Tsp. Salt
  • 1 Tsp. Black Pepper

img_0194

Instructions

  • In a large heavy pot over medium heat, I use a porcelain-coated cast iron one, sauté diced onions in olive oil until translucent.  Add garlic and sauce for another 2-3 minutes.
  • Add to pot both cans of tomato sauce, diced tomatoes and tomato paste.  Use one of the large cans to measure and add one full can of water.  Stir everything until combined and tomato paste is distributed.
  • Add remaining ingredients to the pot and stir until evenly distributed.
  • Bring sauce to a simmer and then lower heat.
  • ADD YOUR BAKED MEATBALLS.
  • Simmer sauce and meatballs over low heat for 5-6 hours, stirring every 30 minutes to prevent sticking.
  • Sauce will reduce and turn a deep-red color.
  • Serve over your favorite pasta and top with grated pecorino or parmesan.

img_0196

Seriously, why would you ever buy spaghetti sauce in a jar when you can make your own that’s ten times better?!  So here it is, my “signature dish” for the world to make for themselves – the secret it out!!  Dig in and enjoy, I hope you love it as much as we do!

Buttery Garlic Bread Loaf

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

When you have a heaping bowl of pasta, you just have to make garlic bread!  I honestly can’t stand the frozen stuff and don’t know why you’d buy it when it’s just as easy, cheaper and tastier to make your own.  You’ll never have leftovers when you make this recipe – with pasta or anything else that deserves a buttery-garlicky sidekick!

img_0199

BUTTERY GARLIC BREAD LOAF

Ingredients

  • 1 Fresh Loaf Italian or Vienna Bread
  • 1 Stick Butter, Softened
  • 2-3 Cloves Minced Garlic
  • 1 1/2 Tsp. Dried Parsley
  • 1/2 Tsp. Garlic Salt

Instructions

  • Preheat oven to 375 degrees.
  • Slice loaf of bread lengthwise and lay on top of a large sheet of foil.
  • In a small bowl, mix butter, garlic, garlic salt and parsley until combined.
  • Spread mixture on each half of bread and then place top and bottom together.
  • Wrap loaf in foil and bake in the oven for 30 minutes.
  • Remove from oven and foil and lay loaf open on a cookie sheet.  Place under the broiler for 3-5 minutes or until edges are browned and butter is bubbling.
  • Remove from oven, slice and serve immediately.

Yes, it really is that easy and that delicious.  If you’re like me, you’ll make this over and over again – your guests will request it!  With sauce, soups or steaks you’ll definitely want to dig in!!

Bella’s Restaurant – Loveland, OH

On By greg@kandflivingIn Eating Out, Photo Gallery, Uncategorized3 Comments

New development in a small older downtown is often met with a lot of resistance.  When a new retail/residential complex came to Loveland last year, we were hopeful that there would be some great benefits to all the construction and mayhem – Bella’s was it!  Situated in the “Sweetheart of Ohio”, this new downtown Loveland Italian eatery is a block from the Bike Trail and on the first level of the new Loveland Station development.  With indoor and outdoor seating, along with an ample outside covered bar, there’s an atmosphere to please everyone.  The modern and simple interior is comfortable and fairly casual.  You could easily stop in while running errands in shorts and a t-shirt or dress it up a bit and enjoy a night out.  Either way, you’ll love the food and great selection of wine and beers.

FullSizeRender 4

There was a short wait on a Tuesday night – encouraging for a new place.  We selected a glass of wine and one of the 20 beers on tap and were seated within 15 minutes.  There’s a great selection of traditional Italian appetizers – nothing out of the ordinary, but plenty of choices.  We started with Stuffed Mushrooms which were filled with sausage and provolone and served on their house-made marinara.  They were perfect bites, had just the right amount of stuffing and perfectly complimented by the sweet acidity of their house red sauce.

IMG_2075

The selection of entrees varies from a selection of homemade pastas, traditional meats, sandwiches and a a daily special.  Everything coming from the kitchen looked delicious.  Although food wasn’t coming out at a fast pace, I’m sure they’re still adjusting in their opening weeks.  We ordered the Fettucini Alfredo with Shrimp and the Chicken Saltimbocca excited to try some classics from Italy.  As expected, it took quite some time to get our food, but the service was good and the atmosphere relaxing for conversation and drinks.  My wife loved the Saltimbocca which was served on top of creamy polenta.  It was juicy, salty, caper-y and very good.  The polenta was a little stiff, but had good flavor.  Overall a very solid dish.  My fettucini was fresh with beautifully made pasta and a rich alfredo.  It was a little heavy on the butter, but overall rich and creamy.  Perfectly pink tender shrimp were abundant and delicious as well.

IMG_2076FullSizeRender 3

If you’re in the area and looking for something beyond chain Italian restaurants, I highly recommend coming here.  They’re figuring some things out still, but I’m confident this place will get better and better.  Stop by and sit at the outside bar for a few small plates and cocktails or plan a dinner out with friends.  Currently only serving dinner, I hope they open for lunch hours soon as well.  There’s something for everyone at this new local hotspot though – so don’t delay getting here!  I’m excited and optimistic for their success – read more about them and view their menu at bellasloveland.com.

Basic Pesto

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized1 Comment

We’re in the heat of summer and there’s an abundance of basil in my herb pots!  Sounds like it’s time to make some pesto – don’t worry, this is the easiest no-cook sauce in the world and will make you look like a Food Network Star!  Pesto is a versatile sauce that can be used on hot or cold pastas, chicken, fish, pizza, etc.  Start with this super-simple recipe and then let your imagination take you to some tasty places…

BASIC PESTO

Ingredients

  • 25-30 Fresh Basil Leaves, Washed & Dried
  • 1 Small Handful Fresh Parsley
  • 4-5 Cloves Garlic, Peeled
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/2 Cup Pine Nuts
  • 1/4 Cup Grated Parmesan Cheese

FullSizeRender 3

Instructions

  • In a food processor (I have a small one) place basil, parsley and whole garlic cloves.  Pulse several times until chopped evenly.
  • Add olive oil and then pulse again until evenly blended.  Mixture will not be smooth, but herbs and garlic will be finely chopped.
  • Add pine nuts and Parmesan and pulse until mixed thoroughly.
  • Toss with warm pasta and/or spoon over cooked chicken or fish.  The recipe above is good for about 8 ounces of pasta, so you may need to double it for a family meal.

IMG_1969

See, I told you this was easy!  I tossed my pesto with bowtie pasta and peas and served with grilled marinated chicken thighs.  Try it as a base for pizza or a dollop in your tomato soup.  There are a ton of possibilities and a little can go a long way to add a burst of fresh flavor to your recipes.  Also, consider variations of basic pesto by using different herbs and nuts.  What about walnuts with chives and parsley?  Add a little lemon zest and juice to brighten the flavor – especially with fish.  You can also alter the amount of olive oil depending on your preference and flavor intensity you like.  Any way you make it, enjoy it all summer and fall while you have a great supply of fresh herbs!!

Forno Osteria + Bar – Cincinnati

On By greg@kandflivingIn Eating Out, Photo Gallery, Uncategorized1 Comment

Located just north of downtown Cincinnati in the Hyde Park area, Forno Osteria + Bar is a great find for refined, yet comfortable, Italian food.  The restaurant features a long curved bar and plenty of seating indoors and out in a rustic atmosphere with modern finishes.  It’s a beautiful place for an impromptu dinner or a special occasion.  Celebrating a birthday, we started with the Black Plum Fizz (plum shrub, St. Germain, prosecco) and a Limonata (blueberry-thyme syrup, vodka, comtratto bianco).  They were both refreshing and good examples of a small, but interesting cocktail menu.

IMG_1514

The menu has a good selection of modern Italian flair with starters, pastas, mains, sides and pizzas.  We always love a good meat and cheese starter and their Antipasto Italiano was perfect.  The house-made pickled vegetables gave the right amount of crunch and contrast to cut through the fatty deliciousness of the salumi and truffled mozzarella.  If you haven’t had a pickled caper berry before, you’re going to want to now!

FullSizeRender 18

Although the entrees all looked amazing, we wanted to sample several things.  We settled on one of their signature pizzas made in a 900-degree oven.  Sausage and caramelized onion doesn’t sound like anything exciting, but I assure you it was!  The crust was perfect and crispy topped with a bright tomato sauce, mozzarella, house-made Italian sausage and caramelized onions.  It’s not your everyday pizza and it’s absolutely worth ordering!

IMG_1520

We had two sides that could have been my whole meal.  The Wild Mushroom and Mascarpone Risotto was rich, creamy and full of mushrooms.  It was earthy, perfectly al dente and a good portion for a side.  The Roman Style Artichokes were also worth ordering again.  Topped with prosciutto crudo and Italian parsley, we could have eaten multiple bowls of these!

IMG_1519

Our service was great – thanks Delia!  It’s not surprising that the owners of Via Vite, another one of my favorites in Cincinnati, have created this beautiful experience.  Chef Stefano Carne executed each dish perfectly and definitely has two new fans after last night!  Check out their menu at fornoosteriabar.com and make a reservation right away, you won’t be disappointed.

Love & Salt – Los Angeles

On By greg@kandflivingIn Beer/Cocktails, Eating Out, Uncategorized1 Comment

Big cities provide big opportunities for a great dining experience and Love & Salt in Manhattan Beach did not disappoint!  Located just blocks from the pier, it’s a small, warm and comfortable place for an easy dinner with friends or solo, as I was this week.  The atmosphere is California-cool with ample seating at tables, the bar and the kitchen bar.  I was early for dinner at 6:30, but the place was completely full an hour later.

The menu is a beautiful collection of Italian-inspired dishes with a California twist.  Choices include small plates, salads, meats, pasta and seafood.  It’s really well put together with just enough choices to appeal to a wide audience.  Of course I started with a cocktail and the dirty martini was nearly perfect, but for the absence of blue cheese-stuffed olives.

IMG_1481

Fresh ingredients are abundant on the menu.  I sampled the Fava Bean Toast made with whipped ricotta, preserved lemon and pecorino.  It’s beautiful, fresh and the perfect size starter for the evening.

FullSizeRender 14

While the pizzas, meats and pastas all looked and sounded wonderful, I went to the lighter side with my entree and chose the Grilled Octopus.  Another work of art on the plate, it was slightly spicy and grilled to a perfect light char.  The dish also includes crispy potatoes, chorizo, salsa verde and a bit more preserved lemon.  I can’t tell you enough how good this was!  I am definitely going to have to try my hand at making my own preserved lemons.

FullSizeRender 16

The prices were reasonable and the service was friendly and timely.  Chef Michael Fiorelli has a deft hand with local ingredients, flavor combinations and an interesting menu.  I would absolutely recommend this place for your next trip near LA/Manhattan Beach.  You can find out more on their website loveandsaltla.com.