Little Italy, one of my favorite neighborhoods in Cleveland is on the east side of town and it's home to one of my favorite dishes of all time. Since I live on the west side of town, it's kind of a treck - but always worth it for Mia Bella's cheese tortellini. Cheese stuffed pasta is a no-brainer but the sauce that it's served in is this amazingly rich blush pasta sauce - and it may or may not come with enough of it to save some and put over more pasta right when you get home. :)
I've tried to recreate it several times and it just wasn't happening. The other day I was cooking tomatoes in a skillet with some olive oil + garlic and decided to randomly added in a few different things and ended up with the literal same sauce that's served with the tortellini at Mia Bella. Funny how that kind of stuff always seems to happen on accident.
Being a food blogger means standing ontop of things in public places. #DoItForTheInsta
It's usually a table or a chair. In this case, it was a golf cart - LOL. I also may or may not have gotten horizontal on the turf in order to take a photo of macaroni and cheese that was sitting on top of a golf tee. Things always get weird, but I love it.
Thanks to PGA, my boyfriend and I were able to taste all of the things at the World Golf Championsips - Bridgestone Invitational at Firestone Country Club in Akron, OH. Oh yeah, and watch some of the world's best golfers compete from literally inches away.
See below for a mouthwatering tour of all things food, drink and views from the tournament!
Iron Chef Michael Symon knows a thing or two about burgers, brats and all things that accompany the meats. The burger pictured below is called the "Thin Lizzy" and it's my alltime fave.
At the Grey Goose Lounge, we we're drankin in style. The signature "Green Monster Mule" was a mixture of Grey Goose La Poire, Cawston Press Ginger Beer and refreshing lime and cucumber juices. The tent was air coniditioned which was a huge plus - and outside there was a patio with Instagram-worthy views of holes 14 and 17.
So, I finally got to try Swenson's for the first time, EVER - and now I know exactly why everyone raves about it. The cheese was super melty on the burger and it was down-right ahhhmazing.
I love wine and friendly people and I found both of those things at the William Hill wine table. My new friend pictured below is from Napa, CA - she gets to travel all over the country and represent the winery. I had a chance to try the chardonnay and it was perfect.
The last time I had any sort of ice cream float = years ago, so this was real exciting. I tried the "Barista Baby" and it was so good that I got a brainfreeze because I couldn't help but chug it. You know those kind of drinks that you can't just take one sip? Well that's what happened. The pink-ish float is their "Maui Wowie" which was more on the tropical side of flavors and it was equally as good.
French fries and macaroni and cheese? Don't gotta ask me twice. The mac was actually a "brown sugar and bacon" macaroni - I've never tasted anything like it and it was so amazing.
I've always been a huge fan of Barrio Tacos. I eat at the Cleveland locations alot and was happy to see that they were at the tournament doing what they do best. We ate chicken and chorizo tacos and obviously pregamed that with chips, salsa and guac.
Lobster rolls are so in right now. Even though I'm allergic to seafood, I was able to snap a photo of this beautiful creation before my boyfriend devoured it. He said it was really good so I'll have to take his word for it!
Chicken parm is so easy to make and it's such a classsic go-to in my fam. I pretty much never keep track of how I make things, so I tried really hard to remember exactly how it goes down when it comes to the chick-parm life.
I'm a big fan of smashing the chicken like a caveman until it's super thin - I find it makes the chicken feel and taste less dry, and the breading seems more crispy that way. If you want to get crazy, you can brine the chicken overnight in buttermilk or a combination of 4 cups water, 4 tablespoons salt. This just makes everything better, IMO.
I've made these clams four times in the past month so I figure it's time to let everyone know exactly how it's done. I'm only a little obsessed. There's a couple of different ways you can do things and I included all the options below so I'll leave it up to you to decide on what kinda cooking adventure you're in the mood for.
I buy fresh clams from Heinen's because I know their stuff is always high quality - buying seafood can be sketchy. The middle neck clams come in bags of 25 and I think that's enough for 3-4 people if you're serving it with pasta or bread. Also, little neck clams will work for this recipe, they are just a little smaller!
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