Tampa Food Mom

Tonight, I participated in Yelps First Taste Friday and went to The Industry – Plant City. I met a few friends there to see what Downtown Plant City’s newest eatery had to offer. We made our reservations this morning via their FB page as they had Mulan (live action) movie night as well. I also chatted via Messenger with Mikke (yes, that’s a double “k”!), the owner, a bit to get his insight on menu items. He was super helpful and attentive, he recommended the buffalo chicken sliders!

Parking was pretty easy and convenient since alot of the other downtown restaurants and shops were closed by the time we arrived for dinner. When my friends and I arrived at 6:30, we were shown to our reserved table in the lounge area.

The menus were already laid out and our server asked if we wanted water as soon as we got comfortable.

We started with the charcuterie board, affectionately named “Thats What Cheese Said”. It was loaded with, wine marbled gouda, brie, scrumptious parmesan, white cheddar cubes, smoked salami, prosciutto, fresh mozzarella balls intermingled with a balsamic dressed arugula & tomato salad, mustard and pita. The menu also stated it was supposed to come with dill pickles & olives but they were not on the board. It was a sharable generous portion! We all loved this appetizer! This was, undoubtedly, our favorite of the night!

My friends also ordered the prosciutto wrapped asparagus and they were quite tasty!

Now for the not so great food for the night…. my friend got the Kickin’ Buffalo Chicken Flatbread, fresh baked pita topped with buffalo sauce, melted mozzarella cheese, ranch, and sliced pickles… There were no pickles and mozzarella was not melted. This was a bit disappointing. Her husband and I ordered the Kickin’ Buffalo Chicken Sliders…3 toasted sliders with buffalo sauced chicken, sliced pickles, shredded mozzarella, and ranch. This was so inedible. We both had the house side salad that was odd, it had a balsamic drizzle and way too much tzatziki. It was a weird combination. I feel terrible panning it but the chicken was noticably prepared freezer nuggets cut up and oversauced. The flatbread was the same :(. I would NOT recommend anything on their menu with chicken on it. They have a limited menu and should not cut corners. My other friend had the Reuben which was a little below average and included ham instead of the usual meat, corned beef.

The main draw of the industry was their version of the freakishly over the top milkshake named “The Industrial Shake”. This month’s flavor is pumpkin spice and it came with a slice of pumpkin cake and a pumpkin cupcake on top with whipped cream and a sparkler for awe! I was a little disenchanted from my slider so I decided to pass on the shake but my friend’s friend ordered it and it was absolutely spectacular looking! 

A few positives were the showing of the new release Mulan, it was a family friendly touch. There were several famililes there enjoying the movie. I absolutely loved the vibe of the restaurant! It is industrial steampunk, a pretty unique twist in the downtown Plant City area.
I would love to go back and give them another try but they would have to revamp their menu and put a little more effort into the few items that they do offer.

I would love to hear your take on this new restaurant, feel free to leave me a comment!

Rachel

We were guests of the owner, Michelle for her soft opening of Izakaya Tori last night, her newest Japanese/ Sushi restaurant! They are located at 310 S Dale Mabry Hwy #160, Tampa, FL 33609 in the same strip mall as Blow Bar, across Dale Mabry from LA Fitness. Michelle and her partner also own Ichiban Japanese Cuisine & Sushi Bar off of Fowler by USF.

Izakaya Tori is a new, unique Japanese tapas bar in South Tampa. You immediately feel that as soon as you pull up in front of the restaurant. The entrance looks like a true Japanese tavern! And that warm welcome you feel as soon as you step through the front door is so inviting! The restaurant posted on their FB that they are an authentic Japanese restaurant similar to what you would find in Japan… Although I’ve never been to Japan, I did feel like I was eating abroad. I also loved their eclectic dishes, sauce bowls and tea cups. They were whimsical and reminiscent of classic Japanese hand crafted pottery!

My friend Ammee joined me last night, she’s the sushi and fish eater! I am not a seafood fan. She was anticipating this new restaurant all week long! We both had hot green tea and the most gratifying cucumber and tomato salad in a soy vinaigrette to start!! Ammee started with the Geso (fried octopus) and had a few sushi rolls; the Dynamite roll, the Fancy Special and a surprise house roll with yellowtail and avocado! All accompanied by eel sauce. I don’t eat sushi (obviously) but I enjoyed a veggie roll. I also had the Gyoza, the Bacon Wrapped Asparagus, NY Strip and Chicken Breast Skewers… They were magnificent! They were cooked perfectly and full of impactful flavor! Izakaya Tori also serves ramen, several types of sushi and a huge selection of Japanese skewers. If you enjoy adult beverages, they serve sake, tap beers, Japanese craft beer and cocktails.

The service was top notch and the staff and sushi chefs were all masked in a super clean restaurant. The decor makes you feel like you were in an authentic Japanese tavern. Michelle and her staff made us feel like VIP guests. We had a great evening and enjoyed some pretty amazing food at South Tampa’s newest Japanese/ sushi restaurant!

There hours of lunch and dinner service are :
Monday: 11:30am-2:30pm, 5pm-9:30pm
Tuesday: 11:30am-2:30pm, 5pm-9:30pm
Wednesday: 11:30am-2:30pm, 5pm-9:30pm
Thursday:11:30am-2:30pm, 5pm-9:30pm
Friday: 11:30am-2:30pm, 5pm-10:00pm
Saturday: 4pm-10pm
Closed on Sunday.

Be sure to check out their Facebook page, https://www.facebook.com/pages/category/Tapas-Bar—Restaurant/Izakaya-Tori-100423231750870/ for more details and menu updates!

Bon Appetit

Rachel

Today August 23rd, is National Cuban Sandwich Day! I run a Facebook page called Celebrate Everyday, National Days of Everything and didn’t realize that today was National Cuban Sandwich Day until I was browsing the internet, well after lunchtime! I always pre-plan my posts for the daily celebrations and this one almost got away!

I grew up in South Florida, near Miami and currently live in Tampa. These are two infamous Cuban sandwich regions in Florida. So to say that the Cuban sandwich is pretty special to me would be an understatement. And I’ve been lucky enough to live where a good quality Cuban is easy to find!

Some of my favorite local places to grab a warm, melty, meaty Cuban sandwich is Moreno Bakery in Brandon, Broccato’s Sandwich Shop in Tampa and Strawberry Hut in Plant City. Tampa even hosts a Cuban Sandwich Festival in Ybor City every year!

I was surprised to learn, after growing up near Miami and moving to Tampa 15 years ago, each respective city has its own version! Tampa honors it’s Cuban and Italian relationships but sliding salami into their version while Miami sticks with only roast pork and ham as it’s meats. Tampa also likes to add lettuce and tomatoes to theirs (the Key West version), not the case in MIA! They both still have the traditional Swiss cheese, mustard, mayo and pickles on toasted (pressed) Cuban bread. One of my favorite local places to grab a hot pressed fresh Cuban sandwich is Moreno Bakery in Brandon. I usually just run in and order it but today I called my order in ahead of time, to keep myself from grabbing extra bakery goodies! Side note, I did leave with four cannolis but in my defense those were for my guys!!!

And to think, this meaty sammy started out as a modest cigar factory workers lunch and later became a Cuban cafe staple!

I got 3 huge, plump farm fresh zucchinis from my produce co-op this past weekend. And I’ve been craving warm, homemade zucchini muffins for a few weeks. So this morning I woke up bright and early to make and bake these satisfying little treats!

There is nothing more fulfilling than hand grating a zucchini!

Ingredients:

• 2 cups all-purpose flour
•  3/4 t baking powder
•  3/4 t baking soda
•  2 t ground cinnamon
• 1/4 t ground nutmeg (I suggest grating if fresh, that’s how I do it!)
•  1/2 t kosher salt
•  1/4 c melted unsalted butter
•  1/4 c vegetable oil
•  1/2 c packed light brown sugar
•  1/4 c white sugar
•  2 room temperature eggs
•  1 1/2 t pure vanilla extract
•  2 c grated zucchini (fresh)

Directions:

1. Preheat your oven to 375 degrees F.
2. Prepare your 12 c muffin tin with paper liners.
3. Whisk to combine the flour, baking soda, baking powder, cinnamon, salt and nutmeg.
4. Grate your washed, fresh zucchini and measure out 2 cups.
5. In another bowl, whisk together the melted butter, oil, sugars, eggs and vanilla until smooth. Add in the grated zucchini.
6. Combine the dry ingredients with the wet ingredients and stir until well incorporated.
7. Using an ice cream scoop, divide the batter equally into the muffin tin.
8. Bake for 18 to 23 minutes or until the muffins are golden brown.

I like to lie to myself and say this is a healthy breakfast option but it’s loaded with sugar, so not so much!!! But you’ve got a great amount of vitamin A, vitamin C, vitamin K, vitamin B6, fiber & potassium to name a few key benefits in these healthy-ish muffins!

Bon Appetit

Rachel

Good afternoon friends and blog followers! I am going to help you out with the best Caesar salad dressing you’re ever going to taste and YOU are going to want to make it!!!

I discovered this recipe on a national recipe group that I’m apart of. When I read it, my mouth started watering and I immediately ran to the grocery store to get anchovy paste, a fresh bakery baguette and organic iceberg lettuce! Yes, I’m unique and prefer iceberg lettuce over all of the other lettuce varieties.

I had all of the other ingredients in my kitchen so this wasn’t going to be my usual grocery store adventure!!

Ingredients:

1 egg yolk

Juice of 1/2 lemon

1 1/2 t Dijon mustard

1 t fresh minced garlic

1 t Worcester sauce

1 t anchovy paste

2/3 c olive oil

1/3 c parmesan cheese

Fresh ground black pepper

Pinch of salt

Directions:

Blend all of the ingredients in a blender to emulsify. Refridgerate while you assemble your salad!

Fresh Croutons:

2 cups cubed bakery quality French bagette or Italian loaf

2 t olive oil

1/2 t minced fresh garlic

Fresh ground black pepper

Add olive oil to a hot pan, toss in the bread cubes, toss to coat all the bread in the olive oil. Let the bread lightly and slowly brown on one side. Turn the cubes over and add the black pepper and the garlic to the other side. Turn off the heat and let it sit in the pan to air-dry.

Begin preparing your lettuce, I prefer to buy the whole head and cleaning &cutting myself. A quick and easy tip to removing the lettuce heart- whack it on your counter a few times and then the heart easily comes out without having to fidget with a knife!

I cut up my lettuce into bite sized pieces, wash it and spin it in my salad spinner to get it nice and dry.

I marinate my boneless skinless chicken breast in my favorite store bought dressing from Aldi then place in the refrigerator for a few hours. I grilled each side for about 7 – 8 minutes on per side.

I let the grilled chicken rest at room temperature before cutting it. I layed the chicken on top of the salad when it cooled off, you don’t wanted wilted lettuce!

Serve with fresh shaved parm and enjoy!

Bon Appetit

Rachel

Today is National Hot Dog Day!! 🌭🌭🌭

I found a few free or cheap hot dogs online that you may need the app to redeem or you may need to sign up for. But seriously, Thornton’s is giving away 5 free hots dogs! That’s a fabulous promotion! 🌭🌭🌭

I found this 5 free hot dog gem in my inbox this week from Thornton’s gas station and convienient stores. I have been a member for years and use my cell phone number to redeem my rewards. If you have a Thornton’s nearby, I recommend their rewards program, you get at least a weekly offer for $.05 off each gallon of gas and (alot of freebie) treat offers. No strings attached, you can’t beat that!

I logged into my 7Eleven account this morning to check it out and there was a $1 hot dog offer. Not too shabby. And I know everyone has a 7Eleven nearby!

I scoured the internet after I rummaged through my inbox and found an article detailing Sonic’s hot dog offer for today. The $1 deal is good for their regular hot dogs and Coney dogs. I tried to verify this and only came across more internet articles, nothing from Sonic so you probably need their app on your devise to redeem. I noticed an ad to receive offers via text, on their website, so I signed up. Long story short, I now have a free slushie offer to redeem!

I came across this article, about regional hot dogs, last week and bookmarked it to share! https://www.facebook.com/1614251518827491/posts/3198495067069787/

There’s also a website for the National Hot Dog and Sausage Council, and they share some pretty nifty hot dog dets on their website! Check them out, https://www.hot-dog.org/

No matter how you enjoy your tube steak, celebrate with this all American treat and enjoy! 🌭🌭🌭

Rachel

This morning I decided to whip up a Broccoli and Onion Quiche for my lunch. Since this is my 10,520th day working from home (or at least it feels like it!), thanks to the Covid-19 pandemic, being able to make a fresh hot lunch is one of the few perks!

In my mind, I scoured my refrigerator and pantry to come up with a fulfilling lunch idea…. I had a store brought pie crust, eggs, half & half, whole milk, Pecorino Romano cheese, fresh broccoli (from my coop that I cooked the night before), half of a yellow onion and a full spice cabinet… Broccoli and Onion Quiche it is!

Ingredients:

• Store brought pie crust
• 4 large eggs, beaten
• 1/2 c half & half
• 1/2 c whole milk
• 1 c fresh grated Pecorino Romano cheese
• 1/2 c fresh cooked broccoli (don’t overcook!)
• 1/2 of a small yellow onion, sauteed in butter
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 1/4 tsp fresh grated nutmeg

Directions:

Line your pie dish with the store bought crust. Decorate the edge as you wish. *Dock the bottom of the crust with a fork and line the crust with parchment paper and pie weights or beans. **Blind bake at 350 for 15 minutes.

While the crust is blind baking, assemble your quiche mixture. Mix the eggs, half & half and milk together untill well blended. Add the spices, whisk to incorporate. Mix in the cooked broccoli, sauteed onions and grated Pecorino Romano cheese.

Take the pie crust out of the oven, carefully remove the parchment and pie weights then add the quiche mixture.

Bake for 40- 50 minutes, until the quiche is a nice golden brown!

You can easily reheat this in the microwave for a few minutes as it doesn’t alter the taste! One quiche for lunch on Monday makes for several hearty breakfasts throughout the week!!

*Docking is when you poke holes in the crust with a fork so it doesn’t puff up during a blind bake.

**Blind baking is when you prebake your pie crust before the filling goes in. This ensures the bottom will be fully cooked.

Have a great week, friends!

Rachel

Tomorrow is National Ice Cream Day and I’ve accumulated several offers & specials you’ll want to have handy to treat your favorite people to a scoop or a full blown at-home ice cream party!

I searched a few of my favorite local grocery stores on the world wide web and found some great ice cream sales for this current week! I also follow Stew Leonard’s on FB, they’re located in CT. I found them by accident a few years ago and instantly fell in love with the family owned small chain! I’m a huge fan of setting up ice cream bars/ buffets on my kitchen island for my family to enjoy! I have a few different ice cream flavors in the freezer, I bake brownies, crush Oreos, arrange a platter of cookies, put out a few different ice cream cones, hot fudge, caramel, whipped cream and cherries! All my family favorites!

If you want to load the kiddos or your honey in the car for an ice cream excursion, I searched and found these family friendly ice cream shops and their National Ice Cream Day special offers….

A few fast food restaurants are also getting in on the ice cream treat action. And what’s even better, they appear to be good for more than just Sunday the 19th!

During my research, I came across a contest from the Florida Dairy Farmers website giving you a chance to win an ice cream maker and a Publix gift card!!!

Enter here : https://www.floridamilk.com/in-the-news/contests/

However you celebrate and make memories with your family and friends, today or tomorrow, make them special! Never forget to let your loved ones know how much they mean to you, even if it’s just for an impromptu burger and milk shake date at Steak n Shake!

These fried corn and dough dumplings are straight up, the tastiest summer treat you can imagine creating in less than 30 minutes! It’s very similar to a hush puppy, only lighter and chock full of sweet summer corn!

When researching the origins of the Corn Fritter, I found Wikipedia to have the most information on this treats creation. European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based variations of the corn fritter. It is believed that this fritter was probably invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.

Ingredients:

1 cup self-rising flour

1 tsp sugar

1 tsp salt

1/2 tsp pepper

2 eggs, beaten

1 1/2 cups fresh, cooked, corn – cut from the cob (about 3 ears)

1/2 cup heavy whipping cream, half & half or whole milk

2 tsp vegetable oil

vegetable oil for frying

Directions:

1. Combine the first 4 ingredients in a large mixing bowl.
2. Combine eggs, cream or milk and the 2 teaspoons vegetable oil; mix well. Then add corn kernels, mixing thoroughly.
3. Stir corn mixture into the dry ingredients mixing bowl.
4. Heat the vegetable oil in a stock pot, with high sides to prevent splatter, to 375 ˚.
5. Using a small ice cream scoop, carefully drop the corn fritter mixture into vegetable oil. Do not overcrowd the frying pot, it cools down the oil. Fry the fritters until golden, turning once.

I would serve this fritter with fried chicken or fried fish or a summer salad to balance out the heaviness often associated with fried food. Or serve with a horseradish sour cream dip and enjoy as an appetizer!

Bon Appetit

Rachel

July 14th is Mac and Cheese Day!

A little history on the origins of this beloved cheesey dish (from Wikipedia)….

Pasta and cheese casseroles were recorded in the 14th century in the Italian cookbook, Liber de Coquina, which featured a dish of parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the 14th century medieval English cookbook, the Forme of Cury. It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The first modern recipe for macaroni and cheese was included in Elizabeth Raffald’s 1770 book, The Experienced English Housekeeper. Raffald’s recipe is for a Béchamel sauce with cheddar cheese—a Mornay sauce in French cooking—which is mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. Another recipe from 1784 stated that the small tubes of macaroni must be boiled, then drained in a sifter before being moved to a frying pan. Heavy cream is then added to the macaroni along with a “knob of butter” rolled in flour, and it must be cooked for five minutes before being transferred to a dish and topped with toasted Parmesan and pepper.

So I ask, what mom or dad wouldn’t make their family mac and cheese today to celebrate?! I made my son’s favorite baked recipe but I ditched the bread crumb topping for broiled cheese tonight.

Creamy Baked Mac and Cheese Recipe:

Ingredients:

1 to 2 cups whole milk

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1/2 tsp season salt

1/2 tsp Cajun seasoning or cayenne pepper

4 tbsp butter

4 tbsp all purpose flour

1 – 2 c grated cheddar or Mexican blend cheese (my kids favorite)

1 lb box macaroni, cooked a minute less than the box states

1 cup seasoned bread crumbs or shredded cheese to broil on top

Directions:

1. In a saucepan, on medium low heat, melt the butter- do not brown, watch carefully! Stir in the flour. Reduce the heat to low and stir until well incorporated and the flour is cooked, about 2 minutes. Remove from the heat when it is a light blonde roux.
2. Slowly stir the milk into the roux, one cup to start then add 1/4 c more at a time, to get a pancake batter constancy. Whisk to blend. Continue to whisk over low heat until well incorporated.
3. Remove from the heat and whisk in the shredded cheese. Mix well.
4. Add the cooked macaroni, stir well and pour in a greased pan. Sprinkle your topping of choice on at this point.
5. Bake at 350 for 10 minutes then broil for about 1-3 minutes to crisp the topping. Keep an eye on it, you don’t want to burn the top!

The key to keeping it creamy, is not to overbake it!

If you enjoy quirky celebrations and National Days of, come check out my fun FB group… Celebrate Everyday, National Days Of Everything! I make a few posts each day that are carefree and meant to be light and enjoyable. Today is also Shark Awareness Day today along with Mac and Cheese Day! https://www.facebook.com/groups/918136665368605/?ref=share

Bon Appetit

Rachel Lombardo