Caprese Chicken

Have you ever had one of those nights where you just are not sure what to make for dinner?  You don't feel like dining out or making an impromptu trip to the store.  You know you have things in the fridge that you used within the past week, are still good, but only have a few good days left.  You also have a wonderful side dish you pinned or saw somewhere that you are dying to try.  This was Monday for me!

I have been wanting to make balsamic roasted potatoes for a few weeks since seeing them on Pinterest.  I also knew there were a few chicken breasts in the freezer, some white wine, tomatoes, and fresh mozzarella that needed to be used very soon.  Unfortunately, our basil plant did not like the cold last week and has seen better days.  I decided to lightly saute the chicken the let it cook in the white wine.  I diced up the tomatoes and tossed them with olive oil, balsamic vinegar, an Italian herb blend, sea salt, and fresh ground black pepper.  This was served on top of the chicken with a slice of mozzarella.  Originally, if the basil looked better, I was going to do a caprese salad.  However, I had to improvise and this was the end result!

Here's how I made this:

1. Season chicken with sea salt, black pepper, and dried Italian herb blend
2. Saute in olive oil until both sides appear cooked.  Keep chicken in the pan.
3. Add the white wine and one clove of minced garlic.  I used about 1/4th of a bottle because that is what was leftover in the fridge.  Bring sauce almost to a boil and then let simmer until it is time to eat!
4. For the tomato salad on top: Dice tomatoes (I approximately 1 roma).  Toss with a drizzle of olive oil, balsamic vinegar to taste, sea salt, pepper, and herbs.  In the future, I plan to use fresh basil, but the dried Italian herbs I used on the chicken worked in a pinch.
5. Enjoy!!

Ready...set...EAT!

As many of you know by now, I will be running the Rite Aid Cleveland Marathon on Sunday.  My excitement builds more and more with each passing day as I prepare to run all over the city I love.  It is now time to begin prepping my body for race day through carb loading and hydration, especially with the warmer predicted temps for Sunday.  As wonderful as it may sound, I will not be gorging myself on every carb in site.  Carb loading involves balance and of course an excuse to enjoy some of my favorite foods.  Remember, your body still needs protein and other nutrients for performance and recovery.  Here are some of my prerace favorites!

• Pad Thai.  You have carbs from the noodles, protein from the eggs and peanuts (and if you choose to have chicken or tofu), and veggies.  My favorites include Tea House Noodles and Umami Moto

Instagramed Umami Moto pad thai

• Sushi.  The fish provides protein and omega 3s.  I also love to have edamame as an appetizer which will give me carbs, protein, vitamins, and a little salt to build up electrolytes.  As if I ever need an excuse to visit Pacific East too.
• Pasta.  This is the classic which most people automatically think of.  I would not recommend anything with a heavy cream sauce though.  Head on down to Little Italy and stop in your favorite restaurant.



My Easter cupcakes from Main Street Cupcakes

• Cupcakes.  Just because I love them.  Pre race.  Post race.  Just not during the race.

Hydration is simple...water, Gatorade/Powerade, and coconut water.  I also am allowing myself one beer a day.  Considering my bib number is 312, it is a sign I must have one of these

Goose Island 312

Until next time...follow your heart, fulfill your hunger!

Mangia! Mangia! NEO Food Tour through Little Italy

When Amanda from Clue into Cleveland reached out to me a few weeks ago about going on the next NEO Food Tour through Little Italy, I wasted no time getting a ticket.  Little Italy is one of my favorite neighborhoods in Cleveland and the opportunity to eat at four different places in one visit was not one to turn down.  Little Italy has a certain charm about it that draws both Italian and non-Italian Clevelanders back again and again.  From cute little art galleries to the history and tradition to of course the FOOD I cannot say enough good things about Little Italy.  Our walking tour through Little Italy was the perfect way to learn about this historic neighborhood with four different food stops along the way.

Our evening began on the corner of Murray Hill and Mayfield at one of my personal favorites La Dolce Vita.  La Dolce's owner, Terry Tarintino, would be our guide to the night.  Once our group assembled, we were seated on the back patio to enjoy "una creazione molto particolare culinaria" according to our menu.  We were presented with a beautiful caprese accompanied by a pour of La Lave, a white Terry discovered while in Key West.  I love a nice caprese to start a multi-course Italian meal.  The combination of the freshness of the ingredients, the unique and refreshing wine, and the warm weather set the tone for a great evening.  The slightly sweet tomato and the creamy mozzarella blended nicely together while the basil and olive oil added a nice flavor.  While enjoying this creation, Terry gave us a little history of the building.  Originally, La Dolce Vita was the neighborhood pharmacy.  Now it reminds me of what I would picture to be a small bistro on the Italian countryside (I have never been to Italy, so I would not know).

Our next stop was slightly uphill (Murray Hill) to the newly opened Murray Hill Market.  We were greeted by owner Michele Iacobelli-Buckholtz who told us she opened the market after her child went off to school at NYU.  She was impressed with all of the small family owned markets in Greenwich Village and wanted to bring that home to Cleveland.  The shelves are stocked with the usual market fair intertwined with specialty and imported items.  Murray Hill Market also offers a deli counter and fresh local produce.  Here, Michele prepared for us a wonderful spread of cured meats, fresh parmigiano-reggiano cheese, prosciutto wrapped figs (my personal favorite at this stop), and turkey on pepper jack drizzled with cranberry mayonnaise.  Upon exploring the store further, I found another delicious surprise, Murray Hill Market sells every variety of Jeni's Ice Cream.  Between the deli counter, the fresh daily specials, and Jeni's,  I know I will be back very soon to the market.

While walking to our next stop, Terry told us when he was growing up in Little Italy, family owned markets were everywhere throughout the neighborhood.  Many of the houses were built over a small storefront.  He pointed out where his uncle's hardware store used to he (Now Il Bacio), and where his grandfather lived (and had a dice game) all along the way to Michaelangelo's for our entree course.  Upon entering, Terry mentioned it used to be a privet club and has the most unique urban patio in the neighborhood.  Waiting for us was a large table in the dining room off of the bar.  Sitting down, I felt as if I were a guest at a family dinner hosted by Italian friends.  We were served a three cheese tortellini with parmasan, and prosciutto with peas.  I would hope this dish is on the menu next time I visit Michalangelo's.  The tortellini was cooked to perfection and the parmasan pulled the proscuitto and peas into the pasta component.  Also, we were served a gnocchi in the house Bolognse.  I would recommend the gnocchi for a future visit.  They were not overly chewy or heavy like some gnocchi tend to be.  However, the house Bolognese had both duck and veal in it.  I would have much rather preferred a simple marinara (which was served to the vegetarians in our group) since I do not like veal.  I sampled a little bit and it was just not working.  For those who enjoy veal, try the house Bolognse at Michaelangelo's and let me know your thoughts!

Before heading back downhill for our dessert, Terry showed us this unique patio complete with bocci ball courts.  It has a beautiful view of the RTA tracks, the Case Western campus, and University Hospital.  Along the walk down Murray Hill, Terry would smile and wave at the neighbors while saying a friendly "hello".  This really gave me a wonderful impression of the sense of family and community in Little Italy.  Some of the places and faces may have changed over the years, but the warmth of neighbors and tradition are still strongly felt.  Our final stop was another of my Little Italy favorites, Trattoria on the Hill.  After being lead to the back patio, we were served two different crustinis, one eggplant and the other white bean and tuna, we cleansed our palates and satisfied out sweet tooth with raspberry and lemon sorbets.  Upon leaving with full stomachs, we were given two mini cannoli from Corbo's.  These may or may not have made it to my car.  Afterall, for me, a meal in Little Italy is not complete without a cannoli.

NEO Food Tours have many exciting culinary adventures planned throughout the summer.  Their next neighborhood food tour will be on June 22 in Tremont (my other favorite food neighborhood).  Tickets will go fast and are quite limited.  Pat Johnson and Todd Gauman are hoping their tours and expeditions will develop a relationship between the community and the food.  They hit a home run with Terry Tarintino as our guide through Little Italy.  I could listen to him tell stories and the history of the neighborhood all day, maybe on the patio with a glass of wine and cannoli.  You really could sense his love and pride for his neighborhood and the food we all know and love.

Until next time...follow your heart, fulfill your hunger!

Valentine's Day Part 1...a Couple's Culinary Adventure

Happy Downtown Cleveland Restaurant Week!  Hope everyone made plans to enjoy the events planned around town from tastings, to $30 prix fixe dinners, or $15 prix fixe lunches.  Since last week, I have decided to split my Valentine's Day recap into two separate posts so I can do each one justice and since we had two separate celebrations.  Finally, an advantage to my boyfriend's crazy work schedule.  Last Monday, we stayed in a decided to cook dinner together.  Sunday night was spent making M&M chocolate chip cookies and putting together his gift.  Instead of the traditional box of chocolate, I took a more personal spin on it and went with a box of chocolate stout, which included Southern Tier Choklat and Mokah, a four pack of Brooklyn Chocolate Stout, and (for laughs) Stone Double Bastard.  

LaBella Cupcakes and
HIC cookies

Valentine's Caprese

Monday evening waiting for me, were two La Bella cupcakes, Cookies and Cream and Sealed with a Kiss.  we have ran past LaBella numerous times while training for half-marathons, and I have mentioned it on quite a few occasions.  I decided out menu would be Italian inspired since finding a Vodka Cream sauce recipe.  For starters, we did a simple caprese salad of tomato, mozzarella, and basil drizzled with balsamic and a touch of olive oil.  On the side, we made our own garlic infused butter to put over ciabatta bread, which we lightly toasted.  Now, on to the entree.  The sauce is very simple to make.  First, sauté 2 shallots and garlic both minced.  Once they are carmelized, add in basil and parsley along with fresh black pepper and sea salt.  If you want an extra kick of heat, add crushed red pepper.  Then, add the tomato paste and stir until all of your herbs and aromatics are incorporated.  Now add the vodka.  FYI, we used Three Olives, since it was we had in the liquor cabinet.  Much like cooking with wine, only use a vodka you will drink.  Finally, add heavy whipping cream and bring to a simmer.  We served it over whole grain penne pasta.  For thicker, creamier sauces, I prefer pastas such as penne.      

Penne with Vodka Sauce

The whole meal came together perfectly.  The candles and Frank Sinatra playing in the background were  perfect additions to this romantic meal.  Now, on to the cupcakes.  My boyfriend bought for himself  cookies and cream complete with half of Oreo on the bottom.  My "Sealed with a Kiss" was a chocolate covered strawberry in cupcake form.  The cupcake itself was a very moist and flavorful chocolate cupcake.  The strawberry buttercream on top was the right balance of sweetness and strawberry.  Some buttercreams have tendency to be too sweet, not sweet enough, or too thick.  LaBella found the perfect balance of sweetness with a silky smooth texture I love in a buttercream.  Overall, a perfect night with the perfect Valentine...or so I thought until this past Friday.  Stay tuned for Part 2!!  

Until next time...follow your heart, fulfill your hunger!

Culinary adventure #1...Pumpkin Lasagna

So last Friday, I had a craving for lasagna.  Instead of going down to Little Italy and getting a piece from one of my favorite restaurants there, I decided it would be more fun to make my own.  Afterall, it has been quite some time since I made it for myself, mainly because lasagna is not something that can be made in a single portion.  I began searching through numerous lasagna recipes for inspiration.  One thing I must note is, with the exception of my grandma's family recipes, I rarely stick to a recipe.  For me, they lay the foundation to release my creativity through food.  Recipes provide me the basic ingredients and cooking conditions.  The rest, I leave up to imagination.  One particular lasagna recipe that I came across jumped out at me in my search...pumpkin lasagna.  Perfection for my foundation seeing as my favorite fall flavor is pumpkin (yes, I also am hard at work tasting various pumpkin beers, lattes, muffins, etc etc to blog about in the future).  So here is how pumpkin infused itself into a familiar Italian favorite.

For my sauce, I made red sauce of tomato sauce, Zinfandel, basil, and various other spices.  The thing I love about making sauces is they allow you to season to your liking.  One herb I always find myself using in sauces and Italian cooking is basil.  There is something about the sweetness that really brings out the tomato and pulls together a nice pasta dish or pizza.  But enough of my basil bias and on to my cheese filling.  Here is where the pumpkin and "autumn-ness" comes in.  I used a blend of romano, ricotta, and mozzarella cheeses and one small can of pumpkin puree (like you would for pumpkin pie).  Now be careful when buying your canned pumpkin because on the shelf right next to pumpkin puree is pre-made pumpkin pie filling.  This layer I seasoned only with cinnamon.  Next time, I may also add a dash of nutmeg hoping to bring out the pumpkin a little more.  Now one thing I love about making lasagna is the freedom to build it however you want.  I chose to also add zucchini which was sauteed in garlic and sweet onion, and baby portabella mushrooms.  When you make this, you can add meat, sausage, other veggies, or just more cheese.  After topping with more of the shredded mozzarella and romano and a light sprinkle of fresh basil (there's that basil bias again), a half hour or so later, my craving was fulfilled.  I served it with acorn squash that was baked with butter, cinnamon, and brown sugar, and a piece of ciabatta along with a glass of the Zinfandel.  The perfect comforting fall meal for a slightly chilly September Sunday evening (after a tough Browns loss too).  With that being said, the leftovers I packed for lunch are calling me.

Until next time...follow your heart, fulfill you hunger.