Sorry this isn't a recipe!
My husband and I recently ate at a quaint little Italian Pizzeria in Boise, Idaho. We loved it! The food was very yummy! They have authentic pizza recipe's from Italy and some more Americanized ones, like the 'Idahoan'. Another thing we liked about it, besides the food was their prices! 12 inch pizza's ranged from $6.50-9.00 and their 16 inch pizza's were between $16.00-$20.00, depending on the toppings. There were 4 in our party, we ordered 4, 12 inch pizzas and still had some left over.The name of the restaurant is Casanova Pizzeria. It's located on the corner of Kootani and Vista Avenue in Downtown Boise.
Another Italian restaurant we love is Gino's, it was in downtown Boise but has relocated to Meridian, The Bridgetower business complex. (My favorite dish was the Butternut Squash Ravioli!) Just so you know, this is a nice restaurant which unfortunately means higher prices. (But worth it!)
If you end up eating at one of these resturaunts be sure to leave a comment and let me know how you liked them! (and what you ate, so I can try it next time we go!)
Enjoy!
Kels
Friday, May 22, 2009
Thursday, May 14, 2009
Italian Roast Beef & Focaccia Sandwich
This was amazingly good! The Focaccia bread was on sale at Fred Meyer, so I bought it and stuck it in the freezer until I figured out what to do with it. The Roast Beef was left over from a time I had made French Dip Subs. I had just laid the baby down for a nap and thought, I'm ready for Second lunch! This is what I came up with:
(This recipe can easily be adapted for more people. You could also use different meats or cheeses and add things like peppers, cucumbers.)
Italian Roast Beef & Focaccia Sandwich
Serves: 1
1 Tablespoon Olive Oil
1 loaf Focaccia Garlic & Olive Bread
1-3 slices Italian Roast Beef Deli Meat
1-2 Slices White Cheddar cheese
Romain or Ice burg Lettuce
Cut a piece of Focaccia the size you want for your sandwich, then cut it like you would a dinner roll. Brush or spoon Olive oil onto both inside sides of bread, place cheese and meat on a piece of your bread. Sandwich together and enjoy!
Notes:
Focaccia Bread is an Italian, oven baked bread. The loaves are rectangular and flat. It is generally found with the frenchbread. Focaccia is usually salted, so don't add salt to your sandwich.
Side Note: I bought some packaged Naan bread at Alberstons a little while ago, it was very good too! It is a Middle Eastern flat bread, very yummy for snacking!
(This recipe can easily be adapted for more people. You could also use different meats or cheeses and add things like peppers, cucumbers.)
Italian Roast Beef & Focaccia Sandwich
Serves: 1
1 Tablespoon Olive Oil
1 loaf Focaccia Garlic & Olive Bread
1-3 slices Italian Roast Beef Deli Meat
1-2 Slices White Cheddar cheese
Romain or Ice burg Lettuce
Cut a piece of Focaccia the size you want for your sandwich, then cut it like you would a dinner roll. Brush or spoon Olive oil onto both inside sides of bread, place cheese and meat on a piece of your bread. Sandwich together and enjoy!
Notes:
Focaccia Bread is an Italian, oven baked bread. The loaves are rectangular and flat. It is generally found with the frenchbread. Focaccia is usually salted, so don't add salt to your sandwich.
Side Note: I bought some packaged Naan bread at Alberstons a little while ago, it was very good too! It is a Middle Eastern flat bread, very yummy for snacking!
Thursday, May 7, 2009
Polish Sausage with Corn and Potatoes
This doesn't dirty a bunch of dishes, it's quick, and it's yummy! And, my 2 year old loves this, she thinks we're having sliced hot dogs for dinner!
Polish Sausage with Corn and Potatoes
Adapted from the kitchen of Aunt Renee
Serves: 2 Adults, 1 Toddler
Ingredients:
1 T Olive oil
1 Polish sausage or Kielbasa (shaped like a U)
1 Can Corn (drained)
2 Baker Potatoes
3 T butter or margarine
Milk
Salt and pepper
Directions:
Preheat oven to 425. Wash Potatoes, poke a few times with a fork. Bake for 1 hour. Remove from oven and allow to cool slightly. Slice half way into each potato, long ways. Scoop fluffy part, all the way to the skins, into a medium sized mixing bowl. SET ASIDE, DO NOT DISCARD THE SKINS! Add butter to the mixing bowl, pour a little milk in, not too much. Mash with a sturdy pastry blender or an electric hand mixer. Add milk until it is the consistency of mashed potatoes. Add salt and pepper to taste. Scoop potato mixture back into skins. Place on a baking sheet or directly into the oven and bake until your sausage is ready. (15-20 minutes)
Heat 1 to 2 T olive oil in a large skillet. Cut Sausage in half. Slice the remaining half into penny(more like silver dollar!)pieces and add to the hot oil(mine are usually 1/4-1/2 inch thick). Drain corn, pour half the can into your skillet with the sausage. Fry for 15- 20 minutes over medium-high heat, turning occasionally to prevent burning. Remove from heat. Drain on a paper towel lined plate.
Enjoy!
Tips:
Slice the leftover sausage and pore the leftover corn into a freezer bag for faster prep, next time.
If you have a bigger family cook the entire sausage with the entire can of corn and bake more potatoes.
When you buy your sausage you'll notice there are various types of them. Experiment with which flavors your family enjoys. We've liked Polish Sausage(pork/turkey) and the Kielbasa Sausage.
Variations:
If you don't have time to make the double baked potatoes you can use left over boiled potatoes(sliced thinly). Cook them with the Sausage/Corn mixture, substitute butter for the olive oil and salt and pepper to taste.
Tatter Tots, baked according to directions; or Hash Browns, baked or fried according to directions are also good faster substitutes for the Potatoes.
Polish Sausage with Corn and Potatoes
Adapted from the kitchen of Aunt Renee
Serves: 2 Adults, 1 Toddler
Ingredients:
1 T Olive oil
1 Polish sausage or Kielbasa (shaped like a U)
1 Can Corn (drained)
2 Baker Potatoes
3 T butter or margarine
Milk
Salt and pepper
Directions:
Preheat oven to 425. Wash Potatoes, poke a few times with a fork. Bake for 1 hour. Remove from oven and allow to cool slightly. Slice half way into each potato, long ways. Scoop fluffy part, all the way to the skins, into a medium sized mixing bowl. SET ASIDE, DO NOT DISCARD THE SKINS! Add butter to the mixing bowl, pour a little milk in, not too much. Mash with a sturdy pastry blender or an electric hand mixer. Add milk until it is the consistency of mashed potatoes. Add salt and pepper to taste. Scoop potato mixture back into skins. Place on a baking sheet or directly into the oven and bake until your sausage is ready. (15-20 minutes)
Heat 1 to 2 T olive oil in a large skillet. Cut Sausage in half. Slice the remaining half into penny(more like silver dollar!)pieces and add to the hot oil(mine are usually 1/4-1/2 inch thick). Drain corn, pour half the can into your skillet with the sausage. Fry for 15- 20 minutes over medium-high heat, turning occasionally to prevent burning. Remove from heat. Drain on a paper towel lined plate.
Enjoy!
Tips:
Slice the leftover sausage and pore the leftover corn into a freezer bag for faster prep, next time.
If you have a bigger family cook the entire sausage with the entire can of corn and bake more potatoes.
When you buy your sausage you'll notice there are various types of them. Experiment with which flavors your family enjoys. We've liked Polish Sausage(pork/turkey) and the Kielbasa Sausage.
Variations:
If you don't have time to make the double baked potatoes you can use left over boiled potatoes(sliced thinly). Cook them with the Sausage/Corn mixture, substitute butter for the olive oil and salt and pepper to taste.
Tatter Tots, baked according to directions; or Hash Browns, baked or fried according to directions are also good faster substitutes for the Potatoes.
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