Category: Appetizers
Leoci’s Trattoria Review
| May 1, 2012 | Posted by Madeline @ Food, Fitness, and Family under Appetizers, Dinner, Georgia, Italian, Restaurants |
It has been such a jam-packed last couple of days and I just have so much to share with you guys!
Before my mom left to go home to Arizona we had one last nice dinner out. We live about 20 miles from downtown Savannah so we decided to make the trip and start exploring our new city. After a quick look at UrbanSpoon we were sold on Leoci’s Trattoria.
Leoci’s serves authentic Italian food using locally sourced ingredients when possible. The reviews I read all raved about the huge deck for outdoor eating and I was looking forward to experiencing it myself. What I didn’t know is that Leoci’s takes reservations every day because they are so busy. We got lucky to even get a table inside!
Even though we didn’t get to sit on the deck I loved the interior atmosphere. Since it was 5:30 we were the only ones sitting inside. Oh the joys of parenthood and wanting to make it home before bedtime 
Our server was really sweet and immediately brought us out some delicious house-made bread. The loaf was some kind of olive bread and it was so warm and perfectly chewy. The sticks apparently tasted great because Chris chowed them down without sharing One of my favorite things was the olive oil and balsamic vinegar. They grated fresh parmesan into it which is something I haven’t seen before. That little bit of cheese took it to a different level. Delish!
While we waited for our food I enjoyed a glass of vino. Since I am breastfeeding I don’t drink much or often but I do love a good glass of wine. This pinot noir was smooth and fruity. It also made me realize how much I have missed wine.
As an appetizer Chris and I shared a small Caesar salad. It was good but it was just a Caesar salad. The dressing was good and their doused the whole thing in cheese which is a win in my book.
The real star of the show was my entree. Mom and I split the lobster ravioli in champagne lobster sauce. Oh my goodness you guys … this was AH-MAZING! Mom and I were both pleasantly surprised by how delicious it was. The sauce was absolute perfection and the handmade ravioli was exceptional. I could eat this all the time and be completely satisfied. I highly recommend it if you visit Leoci’s.
Chris had the Classic Bolognese … house-made pappardella pasta tossed in a Hunter Cattle Co. hunter sauce consisting of beef, pork and veal ragu with a touch of Sweet Grass Dairy cream. He was a gentleman and let me have a bite after taking a picture. It was delicious also. There is something so amazing about handmade pasta when it is done right and it certainly was done right here.
Overall we had a really good experience at Leoci’s Trattoria. I can see if becoming one of our favorite Savannah restaurants. If you are ever visiting the city make sure you check it out … just call ahead and make reservations so you can sit out on the deck.
Mom has only been gone for a few days and I miss her already. I think Emmie does too … they were quite the team for 2 weeks. Lucky for all of us Em and I already have our next trip to Arizona planned for the summer 
What’s your favorite Italian dish? Are you a wino?
Buffalo Chicken Stuffed Mushrooms
| January 24, 2012 | Posted by Madeline @ Food, Fitness, and Family under Appetizers, default, Lunch |
Oh my goodness guys… I had a whole different post planned for today but these just can’t wait. When Chris and I went to Phoenix for Christmas we met my mom and sister for lunch at Betty’s Nosh, an awesome mushroom bar in Glendale, AZ. We had the buffalo chicken mushrooms as an appetizer and since then I have been dying to recreate them. Today my friends … I did. And they were better.
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Since I am obsessed with all things buffalo, these are right up my alley.
They are so good you don’t even need bleu cheese dressing or ranch. You could also make them using baby portobello mushrooms and serve them as an appetizer. Either way, they are amazing.
- 1 medium chicken breast
- 1 green onion, chopped
- 3 tablespoons parmesan cheese, shredded
- 1/4 cup buffalo sauce
- 2 portobello mushroom caps
- 2 teaspoons bleu cheese, crumbled
- Preheat the oven to 350 degrees.
- Put the chicken in a medium size sauce pan and cover with water. Bring the water to a boil. Reduce heat and simmer for 12 minutes.
- Shred the chicken using 2 forks.
- In a medium size bowl, mix the chicken, green onions, parmesan cheese, and buffalo sauce.
- Scoop out the inside of the mushroom caps. Divide the chicken mixture between the two mushrooms. Sprinkle 1 teaspoon bleu cheese onto each mushroom and place on a baking sheet.
Baked Potato Bread Bowl
| January 14, 2012 | Posted by Madeline @ Food, Fitness, and Family under Appetizers, default |
My family has a favorite appetizer. My sister started making it several years ago and we honestly don’t know the origin of this recipe. She claims it’s my mom’s … my mom says it isn’t. I’ll assume it was sent down by God because it is that good.
We call it a ‘baked potato’ bread bowl but alas there aren’t any potatoes in it. I guess it just has that taste?
I make this every time we have people over for football. And I mean every. single. time. My friends beg for it. Literally. Ask Melanie, Amanda, or Rachel
And now … you can make it too! The original recipe was calorie laden and delicious. I made some substitutions to this recipe to make it healthier … I still wouldn’t call it ‘healthy’ but it’s better. Trust me. The best part? It tastes the same
- 1 1/2 cups plain Chobani (2 6oz containers)
- 8 oz fat-free cream cheese
- 2 cups Colby Jack cheese, shredded
- 1/4 cup green onions, chopped
- 1 1/2 teaspoons Worchestershire sauce
- 9 slices turkey bacon
- French bread bowl
- French bread loaf, cubed
- Preheat oven to 325 degrees.
- Let the cream cheese sit up until it reaches room temperature. Cook the bacon either on the stove top or in the microwave. It needs to be well done and crispy.
- Put bacon in a large Ziploc bag and seal shut. Use a rolling pin to smash the bacon into bacon bits.
- Mix Chobani, cream cheese, shredded cheese, bacon, green onions, and Worcestershire sauce together in a medium size bowl using a hand mixer.
- Cut the top off the bread bowl and scoop out the middle. Place the Chobani mixture in the bread bowl and replace the top. Wrap the whole thing in foil.
- Cook in the oven for 60 minutes.
- Serve warm with cubed French bread.
Black Bean and Corn Salsa
| January 8, 2012 | Posted by Madeline @ Food, Fitness, and Family under Appetizers, default |
From September through January Sundays in our house consist of two things: church and football. I have said it before and I’ll say it again … Chris and I are both HUGE Packers fans. SO even though our beloved Pack had a bye this week, the only colors the family is sporting are green and yellow.
- 2 cups corn
- 1 can black beans
- 1 16oz jar salsa
- 3/4 cup celery (chopped)
- 3/4 cup red pepper (chopped)
- 1 medium tomato (chopped)
- 1/4 cup red wine vinegar
- 1/4 cup cilantro
- 1/4 cup scallions
- Jalapeno (to taste)
Pepperoni Pizza Wontons
| November 13, 2011 | Posted by Madeline @ Food, Fitness, and Family under Appetizers, default, Weekend |
Sundays in our house consist of two things: church and football. Today for lunch I was craving Tortinos Pizza Rolls … not the healthiest thing in the world. After seeing Jenn make a slimed-down version awhile back I knew I had to make my own! I am so glad I did! The hubs and I devoured them and I am already thinking about making a ‘supreme’ version next time Pepperoni Pizza Wontons
Prep Time: 15 minutes Cook Time: 10 minutes Keywords: bake appetizer
Ingredients (24 wontons) Instructions Preheat oven to 450 degrees. In a bowl, mix the marina sauce, mozarella cheese, pepperonis, Italian seasoning, and pepper. Place about 1/2 tablespoon mixture in each wonton wrapper. The trick is is to make a little cup with your fingers and drape the wrapper over it. Dip a brush (or your finger) in some water and draw along two sides of the wrapper. Close the wrapper into a triangle and press together the edges. The water is the glue and there should be no openings. Continue until you’re done with the wrappers. Prepare a cookie sheet by putting tin foil down over it. Spray with some olive oil spray. Line the completed wontons up on the cookie sheet. When done, spray with olive oil and sprinkle with parmesan cheese. Bake for 9-11 minutes, or until edges are golden brown. Serve hot! Enjoy
Sundays in our house consist of two things: church and football. Today for lunch I was craving Tortinos Pizza Rolls … not the healthiest thing in the world. After seeing Jenn make a slimed-down version awhile back I knew I had to make my own! I am so glad I did! The hubs and I devoured them and I am already thinking about making a ‘supreme’ version next time Pepperoni Pizza Wontons
Prep Time: 15 minutes Cook Time: 10 minutes Keywords: bake appetizer
Ingredients (24 wontons) Instructions Preheat oven to 450 degrees. In a bowl, mix the marina sauce, mozarella cheese, pepperonis, Italian seasoning, and pepper. Place about 1/2 tablespoon mixture in each wonton wrapper. The trick is is to make a little cup with your fingers and drape the wrapper over it. Dip a brush (or your finger) in some water and draw along two sides of the wrapper. Close the wrapper into a triangle and press together the edges. The water is the glue and there should be no openings. Continue until you’re done with the wrappers. Prepare a cookie sheet by putting tin foil down over it. Spray with some olive oil spray. Line the completed wontons up on the cookie sheet. When done, spray with olive oil and sprinkle with parmesan cheese. Bake for 9-11 minutes, or until edges are golden brown. Serve hot! Enjoy
