NOLA On The Square, Pittsburgh’s taste of New Orleans, is located in Downtown’s quaint brick road Market Square. After a 6 month fire damage repair hiatus, NOLA reopened its doors today and we were thrilled to be a part of the excitement!
Looks great on the outside. Tastes great on the inside! NOLA on the square reopens with new menu offerings!
Keeping the menu favorites of old, NOLA has a few new surprises up their sleeve!
Flatbread pizzas topped with ricotta, a chicken panini, smoked tomato soup, and many more! Definitely some new menu offerings for those who don’t care for a Creole/Cajun kick. I tried the Roast Beef “Debris” Po Boy for lunch.
NOLA’s Roast Beef “Debris” Po Boy is amazing! A new item to try!
The roast beef is marinated with a New Orleans rub for 24 hours and it is served on a fresh, super soft Mancini’s hoagie roll, and topped with pickles, sprouts, and horseradish aioli. The Mancini’s roll made the sandwich for me! There is nothing worse than a sandwich with delicious ingredients served on a rock hard roll!
The kids and I sat outside and enjoyed people watching and the hum of the jazz music in the background. The servers were attentive and enjoyed the monkeys (I think). Unfortunately, we were never offered dessert! We definitely would have tried something sweet!
My little foodies were happy! When asked about returning to NOLA to dine, Brady, age 5, responded, “Oooooooh Yea! For sure! See you soon!”
We are happy to have NOLA On The Square back in business and we can’t wait to try something new next time!
Sometimes lettuce is overrated. Although I am a sucker for traditional leaf lettuce, spring mix, “rabbit food” salads, I always spice them up with fun toppings such as cranberry, pecans, and crumbled blue cheese. Need a salad change? Hold the lettuce!
A cool summer salad is a must!
Perfect for entertaining, a veggie stack or veggie and cheese stack with a drizzle of olive oil and vinegar is easier to serve and easier for your guests to eat!
Did you know cutting salad greens is a major dining etiquette no no? Proper salad eating etiquette is to shove the leafy lettuce in your mouth and chew with puffed cheeks while spatters of sticky dressing cover your entire mouth area, cheeks, and probably make their way up a nostril or two. Sounds perfectly proper to me! This comes from the past when knives were made from steel or iron and could react with the vinegar from the dressing. Today, cutting huge pieces of lettuce is acceptable one piece at a time; however, chopping your entire salad is still frowned upon.
Etiquette expert Nancy R. Mitchell, The Etiquette Advocate, shows us how…
Here is a basic Caprese salad I love to serve because it looks beautiful and tastes delicious!
Nothing tastes more like summer! The firm fresh mozzarella, the juicy crisp tomato, and the flavorful basil leaf picked right off of the plant!
Tomato Mozzarella Caprese Salad
Makes 6 individual salads
Ingredients:
5 vine ripe tomatoes, slices 1/4 inch thick
1-1/2 lb. fresh mozzarella sliced 1/4 inch thick.
12 fresh basil leaves
Olive oil to drizzle
Course salt and pepper
Directions:
Layer the slices starting with the mozzarella, following with a tomato, and then a basil leaf.
Drizzle with olive oil and sprinkle with salt and pepper!
Eggs plus flour plus water equals homemade pasta! Surprised? The ingredients are extremely basic. The process takes practice, and a whole lotta patience!
Ravioli … Little pockets of taste explosion! I love creating different flavor combinations!
I am very “old school,” so everyone says, and old school ravioli making involves a hard surface, eggs-flour-water, a hand crank pasta machine, some filling, a knife, and a fork. I do not use pasta making KitchenAid attachments or ravioli cutters. I’m so fancy. Ha!
One big beautiful dough ball!
Kale Ricotta Ravioli
Makes approx. 3 dozen 3″X 3″ ravioli
Ravioli Ingredients:
3 eggs
3 cups flour
1/2 cup water
Extra flour for surface.
Filling:
2 cups ricotta
2 tbsp. Parmesan cheese
Salt and pepper
1/2 cup kale, finely chopped
Fun Fact: One is a Raviolo and the plural is Ravioli.
Directions:
Clean your work surface. If it is porous, cover it with waxed paper.
Wash your hands!
Crack the eggs on top of the flour pile and mix with your hands using a squeezing molding motion.
Add water 1 tbsp. at a time and continue kneading until a dough ball forms.
If the dough is sticky, add 1 -2 tbsp. flour. If the dough is dry and cracked looking, add water 1-2 tbsp. at a time.
This is the trickiest part. I always keep a pile of flour and a a little bowl of water right on the work surface. So many external factors are involved with dough making including humidity and air temperature.
When you feel that the dough ball is malleable and well mixed, break off a handful of dough and flatten it into an oval.
Sprinkle some flour on the pasta machine and work surface.
Starting at #1 setting, feed the dough through the machine while turning the crank in one fluid motion. Repeat at #3 and finish on #6.
(I have the craziest pasta machine ever! The numbers are backwards, so I start with #7. Took me minute to figure it out!)
Trim the ends to leave a rectangle shape. That way the ravioli will be square.
Place 1 tbsp. of filling on the dough approx. 1 inch apart.
A skinny rectangle and placing the filling closer together will make smaller ravioli. See photo!
Fold the dough over and press finger between filling.
My assistant Bella helped me! I assisted my grandparents in making thousands of dozens of ravioli. I remember the feel of the dough between my fingers, the smell of the dough, the smell of my grandparents, and the sputter of the pot of sauce cooking in the background. I knew with absolute certainty the taste and the bite of a perfectly cooked raviolo. I teach my kids and through repetition it will become easy for them. I hope they will make ravioli for and with their families, as I do, from the heart.
Cut with a knife into squares.
Press and seal the raviolo’s edges with a fork.
Press hard so that the dough adheres and so that the ravioli won’t lose their filling in the water!
Add the ravioli to salted boiling water and remove with a slotted spoon when the ravioli are floating.
When they are floating, spoon them out with a slotted spoon and add the second batch to the water. I cook 12-20 at a time (depending on the pot) to ensure even cooking.
Island grilled mangoes and papaya with a rum butter sauce, Exotic grilled pear salad with goat cheese and balsalmic drizzle…These menu items can be found in high end eateries all of over the world! They sound ultra sexy and complicated, right? They are not! These delicious tastes can easily be replicated at home in your kitchen!!
Restaurant taste at home!
Fruit is made up of sugars and water. Grilling fruit takes out some of the water and caramelizes the natural sugars leaving delicious sweet fruit with a charred texture. This method is quick and easy, and the delicious grilled fruit leaves our taste buds craving more!
Hard fruits are easier to grill. They won’t get mushy and fall apart on you. My favorites are apples, pears and pineapple!
Grill fruit as an appetizer, side, salad topper or skewer it with veggies, meat or fish!
One of our breakfast favorites is grilled peaches! (With a squirt of whipped cream!)
Grilled Peaches
Ingredients:
(Yields 4 servings)
4 Sliced white and yellow peaches
2 tbsp. brown sugar
1 tbsp.cinnamon
1 tbsp. nutmeg
Directions:
Clean grill grate and spray with non stick cooking spray. (Olive oil is too strong for these fruits and will leave a dull taste. If anything use a little butter.)
Dust fruit with the spice mix.
Because the peaches are juicy, they caramelize quickly! Don’t leave them on too long!
Grill the fruit on medium heat until it is softened to your liking.(Pierce with a fork. The fruit should be cooked but still firm.) Approx. 4 minutes per side.
OR grill them in a frying pan! Peaches are soft enough to be cooked quickly right on the stove!
A breakfast treat! Hold the pastries!
Don’t forget a fabulous cheese pairing! Grilled pears are delicious with goat cheese or a creamy fontina, while grilled apples are most delicious when served with Gruyere or Brie.
Brussels sprouts are healthy, easy to prepare, and pair well with so many foods! Here is a delicious, super easy recipe the whole family will enjoy!
I started with the roasted sprouts and ended up with a fabulous pasta dish!
Roasted Garlic Brussels Sprouts
Ingredients:
1-1/2 lbs. brussels sprouts, halved
1/4 cup olive oil
2 cloves garlic, pressed
2 tbsp. cumin
2 tbsp. brown sugar
1/2 lemon, squeezed for juice
Fresh grated Parmesan
Salt and pepper
Directions:
Preheat oven to 425 degrees.
Heat oil in a frying pan on medium heat.
Add pressed garlic and cook for a few minutes.
Add cumin and brown sugar.
Brussels sprouts are one of the world’s healthiest foods! Fiber containing, cancer fighting, cholesterol lowering, vitamin filled…Visit http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10 to learn more about their health benefits!!
Place brussels sprouts on foil lined cookie sheet.
Pour frying pan mixture over brussels sprouts.
Squeeze lemon and sprinkle with salt and pepper .
Cook for 16-20 minutes, until softened but firm. (Test by piercing with a fork.)
I think these would be fabulous on the grill!
I had 8 more ripe Roma tomatoes, so I made a pound of pasta and tossed it with the chopped tomatoes, the brussels sprouts, and 2 tbsp. olive oil!
Of course, always top with fresh grated Parmesan! Enjoy!
What an easy dinner! The sprouts have almost a candy coating!
Consignment stores are not really my thing. I’m not big on wearing a stranger’s old shirt. But when over half of the items still have store tags, sign me up!!
I met Bethany, www.saltyblonde.com, at the Girls Night Out party at our local Clothes Mentor to check it out.
Bethanny and I share a love for fashion and bargains! Oh yeah, and scarves!
I was greeted at the door with a chance to win a coral leather $458 Coach bag. So I filled out the ticket and started shopping!
Our first stop was a scarf wall!
The shoes were at the top of all the clothes racks and most were brand new! Vera Bradley flip flops with tags were $14! Brand name clothing items from Ann Taylor, Banana Republic, JCrew, Splendid, Paper Denim Co, True Religion, JBrand and even Tory Burch were hanging everywhere!
Cindy Martin, Clothes Mentor franchise owner, explained that they are very picky when selecting items to resell, and buyers appreciate it!
Clothes Mentor franchise owner Cindy Martin also owns the teen brand consignment store Plato’s Coset next door Bridgeville, PA
Cindy told me women love this store’s cash at drop off policy , meaning a consignor doesn’t wait for items to sell to get paid! Cindy explained that they accept all seasons all the time and items with store tags move quickly! Her Girls Night Out events have been a huge success.
Cindy offers customers an extra 20% off during GNO and a giveaway item of value!
While I was putting together an outfit I heard them announce the winner of the $458 Coach purse …it was me!
Super cute bag! Thanks!
Here is the outfit I put together.
Pairing a bubble skirt with a wedge adds an edge to the feminine pump look.These brand new Seychelles Los Angeles chartreuse wedges were a great fashion find and a steal at $13! The brand sells in LA shoe boutiques for $95-$150!
I will be taking a bin of clothing to Clothes Mentor soon to see how much money I am offered. Have you consigned clothing? Every been to a Clothes Mentor? I would love to hear about your experience!
What is the most daunting task involved in stuffed pasta making? Boiling the noodles! Then stuffing them, while scalding hot, because I have no patience! I get this honestly from my grandma who can pull pans out of the oven without mitts. I think slowly we singe the skin and lose feeling.
If the art of making stuffed shells, manicotti, cannelloni required no boiling, I bet more people would cook these delicious dishes. So I did an experiment with my cannelloni today…
In the first tray, I boiled the noodles…
Do Not Overcook the shells if you boil, they will break while being stuffed. Also, al dente or even undercooked is fine because you are baking them in the oven.
In the other tray, I stuffed the uncooked, hard noodles.
The result?
Was it pure luck? Who knows! But it worked!
They turned out exactly the same!! NO BOILING REQUIRED!!
Now, was it the heavy filling I used as sauce? Was it the cheese? Was it the brand of noodles?
It could have been luck, but you better believe I will be trying the no boil method again!!
OK, What was the filling?
I did a crockpot cannelloni filling because we were headed to the pool for the day!
Ground Turkey and Lentil Cannelloni
Makes 18 cannelloni
1.2 lb. package ground white meat Turkey
1-1/2 packages of Barilla manicotti shells
1-1/2 cup red lentils
2 35oz. Cans La Valle San Marzano whole peeled tomatoes
1 small onion, chopped
3 cloves garlic, pressed
1 tbsp. olive oil
2 handfuls fresh basil and rosemary leaves, chopped
1 cup freshly shredded mozzarella
1/2 cup freshly grated Parmesan
Salt and pepper to taste
Directions:
Heat the crockpot on high for 10-25 minutes.
Add olive oil and sauté garlic in pot.(This method will not be like cooking in a frying pan, but it is better than throwing it all in with no prep)
Add chopped onion and cook until tender.
Add turkey and coat.
Add tomatoes, lentils and top with spices.
I layer when I use the crockpot versus mixing the ingredients together. There must be magic elves because when I come back, the contents are always beautifully mixed and flavorful! (I top with spices unless it’s a hunk of meat I push garlic cloves into the flesh or layer herbs right on the meat.)
Let cook 6-8 hours on high.
Later…
Preheat oven 350 degrees.
Take the lid off so any liquid evaporates.
Let that little bit of liquid cook off as you are working.
Cook shells 4-6mins…Or don’t!!
Stuff shells with filling and place in a sauce lined baking dish.
Since my filling contained a tomato base, I did not also make a sauce. I just scooped more filling over the cannelloni before adding the cheese.
Layer the top with cheeses and cover with foil.
Bake 35-45 minutes until it bubbles and the cheese is melted.
The number 13 is lucky in Italy! And Italians believe Friday the 13th is a great day to begin something new and try your luck! Perhaps the perfect day for gambling or even starting a new business venture!
In North America, we try to ward off the evil spirits associated with the spooky, bad luck driven day. A best bet food to eat… Rosemary! Eat foods cooked with Rosemary for good luck! The plant’s powers are even stronger if the plant is a gift!
My plant is thriving! And it was a gift! Extra lucky?Pinch the top rosemary leaves and pull down, stripping the stem. A rosemary stem can be a flavorful skewer! Slide shrimp onto the tough stem and grill!
Although Italy is a predominantly Roman Catholic country, it’s superstitions run deep and through generations! Here are a few:
Never toast with water. (duh)
Never pour wine with your left hand.
Never keep peacock feathers in your home- the devil’s watchful eye. (Evil eye superstitions are huge in Italy, called Malocchio)
Never set shoes on a bed or counter.
Good luck today! If you still aren’t buying it, cook with rosemary!
I love smoothies and muffins for breakfast! Add in superfoods, fruits, and grains, and you will have energy for the day! We love to try different flavor combinations! This morning we tried blueberry and orange…it is delicious!
Chocolate chip banana is also a favorite! Search for the recipe on Parmesan Princess website!
My basic muffin recipe came from Bethenny Frankel’s Skinny Muffins and it has morphed from there! Enjoy these! Try different flavors and let me know how they turn out!
Ingredients:
1-1/4 cups oat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 cup sugar
2 tbsp. butter
1/2 cup coconut milk
1/2 cup blueberries
1/2 cup mini clementine slices
1/4 cup chia seeds
The refreshing, citrus burst of orange adds a morning kick to a traditional blueberry muffin!
Directions:
Preheat oven to 375 degrees.
Spray muffin tin with Pam or line with baking cups.
Mix dry ingredients.
Add wet ingredients, adding fruit last.
Mix well so that each muffin gets a taste of every ingredient!
Pour batter in muffin tins 3/4 full.
I can’t stand muffin papers! So I spray tins with Pam!
Bake 15 mins, rotating muffin pan half way or until golden. Poke the muffin with a toothpick to test. Toothpick should be clean!
Cake with gooey chocolate peanut butter marshmallow bites. Yummy!
Our 7 year anniversary happened to be on a Monday this year …bummer!! I wore my wedding dress first thing in the morning and had a tea party with “wedding doll” my Bella.
Bella was so excited! What a fun morning !
I wear my wedding dress every anniversary! #1 to feel like a princess AGAIN and #2 to make sure it fits! Ha! I don’t see the point in preserving the dress in a box!
Monday, I drank coffee and even threw a load of laundry in the washing machine!
Kevin had an evening work meeting, so instead of a special dinner, I created a special dessert we could enjoy at home!
Wow! Amazing!
Death By Chocolate Peanut Butter Lava Cake
Ingredients:Cake
1 box Betty Crocker dark chocolate cake
3 eggs
1/3 cup oil
1 cup water
1/4 cup chia seeds
Don’t forget the chia seeds!! Tasteless and packed with vitamins and antioxidants, they are the key ingredient for an unhealthy dessert splurge! That’s how I justify it!
Ingredients: Lava Filling/icing
1 cup chocolate chips
1 cup peanut butter
1/2 cup mini marshmallows
2 tbsp. coconut milk
1 sleeve king Reese’s peanut butter cups
Chop peanut butter cups into small bits.
Directions:
Preheat oven 350 degrees.
Grease and flour cake pan.
Blend cake as directed by box.
Bake cake for 25-30mins. or until toothpick test is clean.
A toothpick In the cake should come our clean of batter. 5 more minutes!
Meanwhile, melt lava ingredients in a small saucepan on low heat, stirring continuously until melted evenly.
Keep a low flame and stir! You don’t want it to cook just melt.
Take the handle of a wooden spoon and make holes 1-1/2inch deep and 2 inches apart in cake.
Use a wooden spoon handle. Press into cake and fill with lava filling .
Pour lava mixture in holes until full.
I used a teaspoon! I wanted to really fill the holes. You could just spread mixture like icing on top of holes, too!
