Friday Foodie Restaurant Review – Triplet’s BBQ

Fabulous Friday Friends,

I hope you all have had a fabulous week. We are still riding on the dreams of summer cook-outs and vacation time with the Labor Day Holiday, so I thought I would share a review of a nearby restaurant called Triplet’s BBQ.

My husband and I went to this restaurant a couple months back and well I have been dying to write this review ever since.

Yes, you go into this giant grain silo and that is where you eat your meal. They had benches along the wall which was so very smart because it made really great use of the space. Farm animals AKA BBQ were the name of the game when it comes to decor.

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Now let’s talk food. If you like any type of BBQ you will like this place. The picture above is of the dish that I chose called a BBQ Sundae! It was layers of BBQ meat goodness and I highly recommend it. Per the menu this was layers of smoked meat (pork & brisket), Cornbread, beans, slaw, bbq sauces, and house pickles. The cornbread on top was the right amount of sweet and savory. It was also the perfect consistency with BBQ. It was not too crumbly and not to firm.

They had so many different sides to choose from. You can see the beans and the coleslaw in the photo above. They were part of the sundae. There are other sides to choose though.

I am a big fan of broccoli salad. This one in particular was very very tasty. They had the right amount of cheese and the right amount of red onion. These are the ingredients that most places just don’t get right for my taste. Now I’m going to talk about what was perhaps the mac & cheese, both my husband and I have ever tasted. This is a Smoked Gouda mac & cheese. The mac was a little over done for my tastes but I like my noodles extra al dente. So I don’t ever hold that against anyone. The flavor here is what we are raving about and telling everyone we know. If they have a chance to head up and visit Cadiz, KY, they need to stop by this BBQ joint and try out not just the amazing BBQ but the mac & cheese. Also, if they like us enough they will bring some back in a cooler!

Finally the true gem of any BBQ join is the sauce. Am I right? Sauce can make or break a BBQ meal. This can also greatly depend on the meat you are having. I am a girl that is very preferential to a mustard sauce. I am also a very traditional vinegar based sauce girl when it comes to pulled pork and how you are covering everything on your bun. If we are talking about ribs, I want a sweet and sticky sauce that is as much a part of the experience as it is a part of the flavor.

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They had three different sauces. Dr. Pepper sauce which was a little sweeter. Jury Spicy sauce which was definitely on the spicy side for me, but the hubs was a fan. My particular meal had both sauces included as the sundae was well full with goodness from all angles!

Overall this was an amazing experience. I highly recommend checking out Triplet’sBBQ if you are in the area. If you are planning a trip to the KY area make this a stop on your list. You will not regret it. 🍽🍽🍽🍽🍽out of 5 experience for sure. Couldn’t recommend more.

Love and Mangia!

Becky

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Interview – Olazzo Owner

Fantastic Friday Friends!

As promised, I wanted to share with you the amazing conversation I had with Roberto one of the owners of the Olazzo restaurants in Maryland. Do you ever go somewhere and just want to talk to the owner about what an awesome thing they have done? Sometimes, when I visit a store or a restaurant, I just want to know the story behind it. Do you ever feel that way? Well in this particular instance, I was so lucky to actually get to speak with the owner of Olazzo!

He was very kind to take the time to speak with me about his restaurant, his family and food/life in general.

RGR – To start with how did you and your brother get the idea for a restaurant?

Roberto – Me and my brother (Ricardo) were in the restaurant business working as servers for awhile ( me about 13 years and he about 5). So I was living in California at the time and wanted to open a restaurant. Originally I wanted to open up a sushi place because there was a lack of them in our area. This was in 2001. So I moved back and decided to go with Italian instead of sushi because I was more comfortable with it being a first generation Italian. So I found a location that was a small seafood restaurant name south beach. They were moving to a bigger location up the street and was selling it for $60,000. It was a 1000 square foot space. So our opening chef backed out about a month before we opened. My brother had never cooked before and became our opening chef. We new a lot of people in the area. The place became a hit pretty much right away. It was only 46 seats but became a hot spot in the area.

RGR – Who is the head chef at each location?

Roberto – My brother pretty much heads the kitchen in both places

RGR – Where did your recipes come from?

Roberto – Family grew up Italian so we pretty much had a lot of family stuff. My brother also trained at my best friends place in California.

RGR – What is your favorite food item (dish) on the menu?

Roberto – I would say that our tortellini with mushrooms, dates and spinach

RGR – Where is your family from?

Roberto – My family is from Alatri, Italy

RGR – I know that this is a family business, is it just you and your brother or are other family members involved?

Roberto – The restaurant is owned by me and my brother. But the others helped a lot with the buildouts. We are in the construction business.

RGR – What is your favorite non-Italian thing to make and/or eat?

Roberto – Well I love Octopus to eat. I love making crab cakes

RGR – Do you have a favorite cookbook/chef that is an inspiration?

Roberto – Well my grandmother was a phenomenal cook. She was well known back home as one of the best gnocchi makers in town.

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I was lucky enough to have a conversation with Roberto after he answered all of my interview questions. He told me the one thing he realized about the restaurant business that he thinks he likes the most is the buzz of the place and the ambiance that keeps people coming back. He said there are always clients that find a place and make it their regular hang-out but when there’s a couple that only go out once per month, you want to be the place they want to be. It’s work to be the choice of the customer, especially when there are so many restaurants that are competing for the clientele.

Roberto also told me that the first night they opened the restaurant, he was so nervous he didn’t want to turn on the open sign. Can you imagine? They are so very successful and they now have two locations of Olazzo, plus two other restaurants. Please check out the website for Olazzo. https://www.olazzo.com/

I would encourage you to visit any of their locations. Have a seat and ask some questions. You never know who you might talk to. Roberto is very in to travel right now and doing some very exciting things. I want to let you guys know, we might have to talk to our friend Roberto again to catch up with what he is doing.

Lots of Love,

Becky

Restaurant Review – Olazzo

On a recent business trip, I had the pleasure of visiting Baltimore, Maryland. I know that this area has been in the news recently and I can tell you that I had a great time. It was clean, I felt safe in all the areas that I visited.

I had never been to this area before and it was really fun to visit. One of the things I love most about traveling is getting to experience the restaurants that we don’t have at home. Especially those restaurants that are locally owned and operated.

Olazzo was just the ticket. We visited the Silver Springs, Maryland location on a week night looking for a good Italian dinner. They did not disappoint.

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I love this picture because it really gets the vibe of the rustic at home feeling that you get being in the restaurant. The low light and family style pictures on the walls made me feel like I was visiting a friend’s Italian grandmother’s home.

We started our meal with Arancini. If you have never tried these before they are risotto balls stuffed with mozzarella and served with marinara. I had never ordered them before because I had heard they were very difficult to make and were often not good at restaurants. We took a chance and I am so glad that we did. They were so very flavorful, this restaurant adds saffron to the balls, and the texture I can only say is unique but very very pleasant.

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They brought small squares of bread with balsamic vinegar and olive oil for dipping and the cocktail was a Peach Bellini. it is always one of my favorites. It was just strong enough after a long hard day of travel and working!

I had a caprese salad that was phenomenal. I loved the fresh mozzarella and the tomato pieces were large tomatoes. There was no grape or cherry tomatoes to make it easier to serve. This was spot on and so very fresh. My main dish was the Gnocchi Duck Bolognese. This dish was amazing. The duck was so well cooked, there was no gamey taste that can often come from duck. The bolognese was not too acidic, it was a perfect blend of spice and tomato. We ordered dessert, a nice refreshing and simple vanilla gelato. I ate it too fast for a photo, sorry folks.

After leaving the restaurant, I learned it was owned by two brothers. They have the location we visited in Silver Springs, Maryland and another location (the original) in Bethesda. I was so fascinated by this family owned and operated business, that I reached out and asked for an interview. One of the family members obliged and you will see that exciting interview, right here next week. While you wait for the interview, here is a link to the restaurant’sΒ website.Β 

If you find yourself in Maryland, I would say you should make your way to Bethesda or Silver Springs and check out this wonderful restaurant.

Overall this restaurant receives 🍽🍽🍽🍽🍽 out of 5. The food was outstanding and the atmosphere was perfect. I only wish we had one in Tennessee.

Love and Mangia,

Becky

Friday Food Review – Sweet Cinnamon Vanilla Biscuits

Fabulous Friday Foodie Friends,

How’s that for some alliteration? When searching for low carb recipes, I often look for things that are a low carb version of something that I would normally like in a full carb version. Biscuits are something that when I am trying to be low carb, I definitely miss. I like breakfast biscuits, dinner biscuits, sweet biscuits, savory buttery biscuits, basically all of the biscuits.

During my search I came across this recipe for Sweet Cinnamon Vanilla Biscuits. I was very excited to try it. The ingredients were very simple and I had them on hand.

It’s similar to any biscuit recipe, you mix together the wet ingredients and then you add the dry.

This is a drop biscuit recipe, not a cut out type style. So I just scooped them onto the cookie pan and baked. The result was a little underwhelming.

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These biscuits were a decent flavor. They fell apart. There was no crusty outside with a warm soft center. These are the things that I need out of a good biscuit. I would say this could possibly be a good recipe if you were looking for something to be a top for a cobbler type recipe. The flavor was mild enough that it would taste good next to apples, peaches or even strawberries. As a stand alone biscuit this was a little disappointing.

I am going to say overall, this was a πŸ™ŠπŸ™ˆπŸ™‰ out of 5 recipe. The ingredients are definitely easy, and if you are low carb eating items you would already have on hand. It was a simple recipe to put together. The final result left a bit to be desired.

I’ll keep searching for that good low carb biscuit my friends.

Love and Mangia,

Becky

 

Friday Foodie Review – Keto Lasagna

Happy Friday Friends!

When I got married, I quickly discovered that my husband’s favorite food was lasagna. I decided that I would do everything in my power to make the absolute best lasagna in the world. So the search began. I tried many different recipes and they were all OK. Then I had to go gluten free for a while and chose to go low carb/Keto. I feared I would never find a lasagna that we could both enjoy.

Then I came across a recipe on Pinterest. Keto Lasagna with Noodles.Β I have been making this recipe for months and months now. My husband truly thinks this is the best lasagna ever. I will also include the link to my Pinterest page for you guys!Β Nailed It Board

Here are some pics of the process and final product!

The “noodles” might be the best part of this dish. I don’t know how but they cook up and taste just like regular lasagna noodles. The first pic you will see, I have set out all of my ingredients. The second pic is the finished baked noodle. This will be cut into three loaf pan sized noodles. The flavor is very mild you add the seasoning you like.

Here are the ingredients for the filling. It is so easy. I usually end up using too much spaghetti sauce which makes my lasagna super super full and heavy. If you stick with the actual requirements in the recipe, you will be fine and it will fit great in your loaf pan.

Layering is so much fun. I use a slightly larger casserole dish than a standard loaf pan. This is because I like to fill my lasagna way more full than the recipe recommends and if I don’t use a larger container, then I will have a huge mess on my hands. I say this from honest experience. I can’t help it guys, we like a lot of meat and cheese around here. Also, you will note in the recipe that she uses cottage cheese. I have tried this recipe with both cottage cheese and ricotta, both work fabulously and are very very tasty. Use what your family likes and what works best with your diet. You will not be disappointed either way.

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I love this last picture. It is so messy but it shows those beautiful layers. Thank you to Mouthwatering Motivation website for this amazing recipe. It brings my family together. I never feel like I am missing out or like I am eating something that is a substitute. This is the lasagna my family now prefers. I hope that you and yours will enjoy it as much as we do. Oh and you should know, just like regular lasagna this is even better the next day!

I am sure that I don’t have to say this but this recipe earns 🍽🍽🍽🍽🍽 out of 5!

Love and Mangia my friends,

Becky

Friday Foodie Review – Chicken Adobo

Happy Friday friends! Are you looking for something super easy for your weekend? My slow-cooker always saves the day when I am in need of something flavorful and I don’t want to put in a lot of effort. I know that sounds terrible. We that cook should always want to spend hours in the kitchen making each ingredient sing like it’s the star. No, people. This is not the truth. Even if we love food and love cooking, sometimes we have other things to do. Sometimes those things may be binge watching a TV show with our husbands but trust me there are important things to do!

In walks this fabulous slow-cooker recipe. My husband and I went to an event a couple of years ago and they served Chicken Adobo. I didn’t know what it was, I had never had it before and I quickly discovered it was tasty! I found thisΒ recipeΒ a couple of years ago and well it sat. It was saved on my Pillsbury page and that is where it stayed. Until, the other day. I thought this sounds soooo yummy! So I made it.

You do brown the chicken first, but please know you are not cooking the chicken you are simply getting a good crust on the skin. Now you will also notice that I used skinless thighs. Well the browning still had a nice effect and, while I try to stay true to a recipe at the least the first time I try it. I also like to stay true to my wallet and use what I have on hand.

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I made Mexican rice packets from Knorr to go with the chicken and it was soooo good. We did pick the peppercorns off of our plates because I forgot to strain it, a slight kitchen fail on my part. I took the roasted garlic and spread it on my some buttered toast for an amazing garlic bread to go with our fantastic dinner.

Overall, this was a πŸ—πŸ—πŸ—πŸ—πŸ—out of 5 recipe. We will definitely be making it again. the flavor is very different from anything I have made before. Traditionally, it is served with white rice but I really enjoyed the flavor of the Mexican rice with it. I am so glad that I finally tried this recipe. I hope you don’t want as long as I did.

Remember, if you are interested in what I am cooking and what will be featured on the blog soon, check out myΒ Pinterest BoardΒ for all the recipes and things we are trying on the blog.

Love and πŸ—

Becky

Friday Foodie Review – BLT Mac & Cheese

Happy Friday! TGIF to say the least! I was ready for the weekend this morning and I am sure that you are too. I was originally going to post a different recipe today but when I made this mac and cheese it was just too good to wait to post.

I like to browse through the Pillsbury recipes on their website. This was a recipe I found and I just couldn’t resist trying. BLT Mac and Cheese. This is a link to the recipe directly on the Pillsbury site.Β BLT Mac and Cheese

I have also created a new Pinterest Board for my reviews. If you are interested in other recipes, etc. please feel free to check it out.Β RealGirlReviews Pinterest

Now on to the recipe! So this recipe is very straightforward. You could easily make this recipe gluten free by replacing the macaroni and panko with gluten friendly versions. For this particular use, I did not. I wanted to try the recipe exactly as it was listed.

Here are some pics of how to get started!

The one thing that took the longest time was boiling the noodles and of course, cooking the bacon. I did it in my cast iron and had to do in batches so it took a little while to cook the whole package. I will say though, I never regret making all the bacon because my house smells good for days afterwards.

Now here is how it looked all done!

This is definitely a recipe to be made again and again. The hubs loved it. He has taken to calling it Crackeroni and Cheese or Crack and Cheese for short. I think he might be addicted. I took it to work and shared with a few folks there and they loved it.

My opinion is that the tomato was a fun bright touch. The bacon added a slight crunch along with the panko, that made this one of those mac and cheese recipes you can’t wait to try again. This recipe is a crowd size recipe so I would definitely make sure you have a lot of folks around to eat it or you might burn out on it before you have finished the dish.

All in all this is a πŸ₯“πŸ₯“πŸ₯“πŸ₯“πŸ₯“ out of 5 recipe!!! Give it a try and let me know what you think!

Love and πŸ₯“

Becky