Let’s wrap things up after Christmas! My turkey and three cheese wrap

It’s that time of the year again – the time to ask the question: what should I make with the leftover turkey meat? As a small family, we always buy turkeys that are on the small side. Even so, there is always extra meat left, which lingers in the fridge for days on end. I use shredded turkey in the omelette I make for my husband in the morning, and in the occasional post-Christmas turkey sandwich. Moreover, I have recently started to use leftover roast turkey to make wraps.

My husband is not a big fan of wraps. He gets to eat a lot of them at work, and the ones that are delivered by the catering company are always on the heavy, greasy side (or so he says) and have a lot of mayonnaise in them. Thankfully, I have persuaded him to give wraps another try, with promising results.

As you know by now, I hardly ever use mayo in our home-cooked meals, and wraps make no exception. Instead, I use cheese – a lot of it! In this wrap I used no less than three cheese varieties, all to my and husband’s liking: cottage cheese, feta cheese and mozzarella. The fluid wholesomeness of the cottage cheese works well with the constant assertiveness of the feta and the gooey seductiveness of the mozzarella. In my opinion, this combo can really do no wrong.

A balancing act and another trip down memory lane: fried cheese and salad for my summer lunch

I think I wrote this here before: I am a cheeseaholic! There is something really comforting and delicious in a slice of cheese – something nostalgic and wholesome, intriguing and assertive. I like to eat cheese on its own, but I also use it (as you may have noticed by now) in lots and lots of recipes. Moreover, our refrigerator is always stocked with different kinds of cheese to suit all preferences in our household. That’s it: I think we are the Cheeseaholic family 🙂

Whenever I have a good melting cheese – such as mozzarella or provolone – at my disposal, I like to fry it and to serve it accompanied by a salad or simply sandwiched between some good bread slices.

Mmmmm, pizza… It’s “chaotic pizza” time!

As a new mom with a part-time job, I have found these past few months difficult. I’m always exhausted and lack the energy to do anything meaningful besides attending to my baby. These days, food to me means sandwiches and sometimes pizza – and today I am going to write about the latter. I have called this “chaotic pizza” because it looks just like me nowadays: disheveled, all over the place and totally chaotic. The look of this pizza may not win any awards, but I’m not too concerned about it. I just think the pizza tastes great! 🙂

It’s time for summer lightness and freshness: It’s time for a caprese salad

I don’t know about you, but I always develop an appetite for healthy foods during the summer. It is in the summer that I feel the need to take the greatest care of my body, giving it as much nutrients as possible and taking advantage of the abundance of fruits and veggies. The summer season’s fresh produce always inspires me to come up with new ideas in the kitchen, and this summer makes no exception. It’s even better now, because since becoming pregnant I have miraculously started eating a lot healthier than before. The little one definitely knows how to stir me in the right direction food-wise. 🙂

A delicious tomato sauce and artisan pizza at its best: My review of Craft Pizza

Since becoming pregnant I have been craving pizza all the time. I have found that there is something really magical in the flavor combinations in a pizza. The versatile taste of the tomato sauce, the meaty deliciousness of salami, the freshness of the red onions, bell peppers or basil – I am amazed at how they come together in a pizza to create a meal that is wholesome, generous and authentic in all its simplicity. I used to like pizza – now, it’s more than just liking: it’s a full-fledged love affair. Who would have thought? 🙂

Thankfully, Chicago is home to some of the best pizzas in the world, and living here has given me the chance to try out a variety of pies, coming from both new and well-established pizzerias. Such was the case recently, when myself and other Chicago Food Bloggers were invited to attend the preview party held by Craft Pizza, a new pizzeria located in the Wicker Park neighborhood. 

On panini, creativity in the kitchen, and delicious melty goodness: A review of the Red Gold Tomatoes aioli recipes

I won’t lie to you: my creativity in the kitchen has declined since becoming pregnant. My mind is like mud, I don’t have any energy, I am always sleepy, and even the easiest cooking tasks (peeling an onion, anyone?) are difficult for me to accomplish. I’ve been dragging along for a good couple of weeks, hoping to be back to my usual energetic self soon. In the meantime, I know I need inspiration and all the creative resources I can get my hands on to counteract the fatigue. I need novelty in the kitchen – fresh ideas to inspire me and to keep me alert and motivated.

This is why I was very excited when Red Gold Tomatoes contacted me to ask me to test out their aioli recipes. I never made aioli, and as such I was very excited to go back into the kitchen and to prepare something new and creative. Red Gold are currently on a mission to introduce more home cooks to aioli, a versatile spread which can be used in sandwiches, as a dip or as a topping. The aioli possibilities are endless, and for me this test could not have come at a better time.

Roasted vegetable panini: Quick and light spring food, that makes me happy

My mom asked me the other day whether I’d made this panino lately, and I said I hadn’t. I don’t know why, but I seemed to have forgotten about this deliciously light panino, good for vegetarians and lent observers, and perfect to savor on warm spring days. Sadly, the panini I’ve been making recently have been all but sophisticated: a few slices of ham and cheese, some pickles, on the grill – done! With Easter approaching, I’ll be away from work and school for a few days, and I’ve decided to use this spare time to do more cooking and to remake a few of my family’s favorite dishes. I think this panino is a good way to start my culinary spring break. 🙂