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June 23, 2012

Heading to the Beach with Sargento Ultra Thin Sliced Cheese {Naptime Product Reviews}


Last week I told you about how I love to organize my recipes in binders to thin out my life. Today I am going to tell you how I love to make easy wraps with these new ultra thin cheeses to thin out my recipes. You see, we adore beach picnics so I am always packing sandwiches for things for our trips. My daughter loves simple cheese sandwiches but I love more involved vegetable wraps. I usually fill them up with all the vegetables I have in the fridge, it is a great way to make a healthy sandwich and use them all up!

June 16, 2012

Sargento “Thin to Win” Challenge {Naptime Product Review}

Recipe Binder

I agreed to participate in this great “Thin to Win” Campaign with Sargento this month because I am a big fan of decluttering and thinning out lifestyles. It may be the Virgo in me, but I am always a huge fan of cleaning, filing, and generally keeping things neat and tidy. One of the ways I do this is my own life is by keep my recipes organized in a neat binder. I recently had to expand my binder from one to two because the dessert section got so big! Oops!

December 19, 2013

Local Food Travel: The Vanchetta Food Truck


For my last food truck visit of 2013 my family and I swung by the pork-based Vanchetta. It was a sunny late fall afternoon and us hungry travelers were totally gunning for a heavy duty sandwich. I really have been thrilled to learn all about food trucks this year. In just a few years food trucks have become a food movement in and of themselves. They offer everything from coffee and donuts, to heavy duty french fries, to you name it! Every time I spot one now I run over to see what amazing delicacy the chef has mastered and is serving up. In the case of Vanchetta it is sandwiches. Hearty, meat-based sandwiches to be exact.

December 17, 2013

Slow Cooker Mushroom Bolognese

Slow Cooker Mushroom Bolognese

To cap off my year of exploring flavor trends with Sargento I am writing about my latest favorite winter dish involving mushrooms: Slow-Cooker Mushroom Bolognese. I’ve been eating mushrooms for nearly every season and this month I wanted to try them in a heavier dish. I also wanted to make this to prove that mushrooms can indeed withstand the slow-cooker and be the basis of a hearty winter meal. I made this on a particularly blustery evening which made it even that more special. It was a great cozy meal for one of the first chilly weeks of winter.

December 12, 2013

Bacon & Rosemary Bread Pudding

Bacon and Rosemary Bread Pudding

When it comes to the holiday meal I find that I usually keep our main course the same, either a ham or turkey, but I love to play with the side dishes. There are a few things I keep tried and true, like creamed onions for Dad, but there is a lot of room for experimentation. Lately I’ve been making a lot of bread puddings and will be incorporating it into our meal this year.

November 27, 2013

Chicken Marsala with Parmesan

Chicken Marsala

During my year of exploring the flavor trend of mushrooms with Sargento I’ve been trying to highlight the many ways mushrooms can be used in home cooking. So far I’ve turned up ways to incorporate them into so many sides dishes and main courses. This month I wanted to take mushrooms and turn them into a sauce. I love a good savory mushroom sauce for pasta and chicken so why not try my hand at it home. The twist? This time I added some Parmesan breadcrumbs to the chicken and gave it a quick broil at the end, turn this dish into an earthy, cheesy delight.

November 12, 2013

Local Food Travel: The FryBorg Food Truck

Fryborg Truck

I am a little sad that my year of exploring food trucks is almost over. I’ve discovered so many good ones in our area! During my exploration I’ve been trying all kinds of cuisines served from a variety of vehicles. There are some that serve up full meals like a restaurant, others that focus specifically on one dish, and still more that are exclusively for desserts (!) This month I found the Fryborg Food truck, a truck that really pulls off a neat trick. The chef takes ordinary french fries and elevate them to the extraordinary. What was once a side dish to a cheeseburger or sandwich, becomes a main course with all kinds of ingredients and variations.